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Grilled Peppery Top Round Steak With Parmesan Asparagus

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1 beef top round steak, cut 3/4 inch thick (about 1 pound)

1 pound asparagus, trimmed

1 teaspoon olive oil

3 tablespoons shredded Parmesan cheese


Hot cooked orzo (optional)

1/4 cup red wine vinegar

2 tablespoons olive oil

1 tablespoon fresh thyme

2 large cloves garlic, minced

2 teaspoons steak seasoning blend

1 teaspoon crushed red pepper

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