Grilled Steak And Asparagus With Orzo Recipes

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GRILLED STEAK AND ASPARAGUS KABOBS



Grilled Steak and Asparagus Kabobs image

Grilled Steak and Asparagus Kabobs are a spring grilling staple. Marinated steak and fresh asparagus cooked over high heat for a quick and easy dinner.

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Dish

Time 1h40m

Number Of Ingredients 12

1.5 pounds New York strip steaks (cut into 1 inch cubes)
1 pound asparagus (cut into 2 inch pieces)
1/3 cup balsamic vinegar
1/3 cup soy sauce
1/4 cup olive oil
2 Tablespoons Worcestershire sauce
2 Tablespoons honey
1 Tablespoon Dijon mustard
4 cloves garlic (minced)
2 Tablespoons fresh rosemary (minced)
2 Tablespoons fresh thyme (minced)
1 teaspoon black pepper

Steps:

  • Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
  • Assemble your skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the flowers.
  • Preheat your Weber Genesis II grill to high heat (400-450 degrees F)
  • Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature reaches your desired doneness. 125 degrees F for rare, 135 for medium-rare, 145 for medium, 155 for medium well, or 165 degrees F for well done.
  • Remove your kebabs from the grill and let rest for 3-5 minutes before serving. Enjoy!

Nutrition Facts : Calories 403 kcal, Carbohydrate 15 g, Protein 27 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 91 mg, Sodium 869 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS



Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings (with leftovers)

Number Of Ingredients 11

1 tablespoon salted butter, plus 1 stick slightly softened
1 shallot, minced
1 cup heavy cream
1/4 pound gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup paprika
1/4 teaspoon onion powder
2 pounds large asparagus, trimmed

Steps:

  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
  • Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
  • Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
  • Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
  • Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

FOIL-PACKET STEAK AND ASPARAGUS



Foil-Packet Steak and Asparagus image

Make good use of spring asparagus with this meat-and-veggie foil packet.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh marjoram
2 cloves garlic, finely grated
Kosher salt
1 1/2 pounds skirt steak, cut into eight 4-inch-long pieces
1 1/2 teaspoons cracked pepper

Steps:

  • Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss.
  • Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal.
  • Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes.

HOUSE FIRE STEAK AND SUGAR-GRILLED ASPARAGUS



House Fire Steak and Sugar-Grilled Asparagus image

Provided by Rory Schepisi

Categories     main-dish

Time 38m

Yield 3 servings

Number Of Ingredients 16

3 untreated cedar shingles (approximately 1/4-inch thick, not thicker then 1/2-inch)
2 tablespoons olive oil
3 (8-ounce) New York strip steaks
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons Herb Butter, recipe follows
Sugar Grilled Asparagus, recipe follows
1 pound salted butter, softened
1 tablespoon diced garlic
2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
2 tablespoons chopped fresh thyme leaves
1 bundle asparagus, about 20 spears
1/4 cup olive oil
1/2 cup sugar
1 teaspoons kosher salt
1/2 orange, zested

Steps:

  • Preheat the grill to medium-high heat.
  • Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus.
  • Mix garlic and herbs into the softened butter. Put in refrigerator for later use.
  • Preheat grill to medium-high heat.
  • Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 10 to 15 minutes. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt. Sprinkle orange zest over asparagus before serving.

GRILLED GLAZED STEAK AND ASPARAGUS



Grilled Glazed Steak and Asparagus image

Provided by Ian Knauer

Categories     Low Carb     Kid-Friendly     Backyard BBQ     Dinner     Steak     Asparagus     Spring     Summer     Grill     Grill/Barbecue     Healthy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
Equipment:
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Steps:

  • Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
  • Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
  • Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

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