Combine marinade ingredients in food-safe plastic bag. Place beef steak in marinade; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; arrange onions and asparagus around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) turning occasionally. Do not overcook. Grill onion wedges, covered, 15 to 20 minutes, turning occasionally (Gas grilling times remain the same.) Grill asparagus, covered, 6 to 10 minutes (8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
Cooking Tip: You may skewer the steak and onions for an elegant presentation. Cut steak into 1-1/2-inch pieces. Alternately thread beef and onion wedges onto ten 10-inch metal skewers. Grill as directed in step 2.
Toss onions and asparagus with 3 tablespoons vinaigrette. Carve steak across the grain into thin slices. Season with salt and pepper, as desired. Drizzle steak with remaining 1 tablespoon vinaigrette. Serve steak with vegetables.
Nutrition information per serving: 231 Calories; 63 Calories from fat; 7g Total Fat (1.8 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.5 g Monounsaturated Fat;) 73 mg Cholesterol; 236 mg Sodium; 14 g Total Carbohydrate; 3.3 g Dietary Fiber; 29 g Protein; 5.4 mg Iron; 682 mg Potassium; 8.8 mg NE Niacin; 0.9 mg Vitamin B6; 2 mcg Vitamin B12; 5.1 mg Zinc; 29.2 mcg Selenium; 98.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.