Balsamic Marinated Beef Top Sirloin Steak & Asparagus
Asparagus and steak are a great combination for a quick yet impressive meal. Served with a tangy balsamic vinegar and Dijon-style mustard sauce.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 6
Ingredients
Marinade:
Preparation
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Step 1
Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
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Step 2
Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
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Step 3
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
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Step 4
During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
Nutrition Information
366 Calories
4g SAT FAT
52g PROTEIN
4.4 mg IRON
8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 366 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 149 mg Cholesterol; 591 mg Sodium; 7 g Total Carbohydrate; 2.5 g Dietary Fiber; 52 g Protein; 4.4 mg Iron; 8.4 mg NE Niacin; 0.6 mg Vitamin B6; 2.6 mcg Vitamin B12; 8 mg Zinc; 52.9 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
The Essential Ingredients
- Top Sirloin Steak: A versatile, lean cut from the upper portion of the sirloin, that delivers big flavor and tenderness. It’s great for grilling, roasting and pan searing and is a great balance of leanness and flavor.
- Asparagus: A tender spear-shaped vegetable that can be green, white or purple. It/s very tender and flavorful and grows great in the spring.
- Balsamic Vinaigrette: A basic combination of oil, balsamic vinegar, herbs and spices, used to flavor salad greens, meats or cold dishes. It may include sweetners like honey or acidic ingredients like mustard or citrus juice. Prepare it from scratch or purchase prepared versions at the grocery store, near salad dressings.
- Dijon Mustard: Originating from the region of Dijon, France, this mustard is made from crushed mustard seeds, wine and seasonings. It’s pale and grayish in color and known for its pungent flavor.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why does top sirloin steak work well for this recipe?
Top sirloin steak is a lean cut that’s juicy and tender. It works well sliced thin or cut into cubes for quick cooking methods like stir-frying or grilling.
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Can I use a different dressing for the marinade?
Yes. Any balsamic dressing or vinaigrette will work well. Choose your favorite and go to town.
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Should I peel the asparagus?
Peeling asparagus is not necessary, however, you should trim any woody ends before cutting into pieces. Pro tip: bend the end of the asparagus slightly and it will naturally break at the correct spot.
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Do I need to discard the marinade?
Yes, for food safety and safe handling it’s recommended to discard any marinade that has been in contact with raw beef.
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