YIELD:
6
PREP TIME:
6 Hours
COOK TIME: 15 Minutes
COOKING METHOD: Grilling
INGREDIENTS
1 pound beef flank steak or top round steak, cut 1 inch thick
2 medium red onions, cut into 8 wedges each
1 pound asparagus, trimmed
3 tablespoons prepared red wine vinaigrette
Salt and pepper
DIRECTIONS
Preparation
Prepare a marinade using 1/3 cup prepared red wine vinaigrette in which you mix 1/2 tsp dried crushed basil leaves and ½ cup of chopped onions. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Thread remaining onion wedges onto two 12-inch metal skewers.
Method
Remove steak from marinade; discard marinade.
Place steak in center of grid over medium, ash-covered coals or on gas grill set to Medium heat; arrange onion kabobs and asparagus on grid around steak.
Grill flank steak, uncovered, 7 minutes per side or until medium rare (145°F) turning once. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally.
Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette.
Carve flank steak across the grain into thin slices. Season with salt and pepper, as desired.
Serve with grilled vegetables.
This recipe provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association