1 pound beef Top Round Steak, cut 1-inch thick Marinade: 1/3 cup red wine vinaigrette 1/2 teaspoon dried basil leaves Vegetables: 2 medium red onions, each cut into 8 wedges 1 pound fresh asparagus, trimmed 4 tablespoons red wine vinagirette, divided Cooking; Combine marinade ingredients in food-safe plastic bag. Place beef steak in mariade; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on a grid over medium, ash-covered coals; arrange onions and asparagus around the steak.
Grill steak, covered for 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 occcasionally. 3. 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. 4 servings Marinate: 6 hours to overnight Preparation & Cooking: 40 minutes.