Grilled beef steak with asparagus in foil
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 409, total fat 29 G., saturated fats 10 G., proteins 36 G., carbohydrates 4 G., fiber 2 G., cholesterol 111 mg, sodium 550 mg, sugar 1 G.
Calories 409, total fat 29 G., saturated fats 10 G., proteins 36 G., carbohydrates 4 G., fiber 2 G., cholesterol 111 mg, sodium 550 mg, sugar 1 G.
Grill beef steak with young spring asparagus, garlic, and marjoram in individual foil packets. Use a thin cut for this recipe so the meat cooks along with the vegetables. Let the steak rest briefly before opening.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch asparagus, cut into 4 cm pieces.
- 2 tablespoons extra-virgin olive oil
- 1 tbsp chopped fresh marjoram
- 2 cloves garlic, finely grated
- 700 g skirt steak, cut into 8 pieces, 10 cm long.
- 1.5 tsp coarsely ground black pepper
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Recipes with similar ingredients: beef, asparagus, black pepper, marjoram
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Line the work surface with four 12x18-inch sheets of heavy-duty foil. Combine the asparagus, olive oil, marjoram, garlic, and a pinch of salt in a large bowl.
- Season the steak with a generous pinch of salt and black pepper. Place two steaks side by side in the center of each sheet of foil and top with asparagus. Bring the two short sides of the foil together and fold them over; fold the sides over to seal.
- Place the packages steak-side down on the grill and cook, turning halfway through, until the steak is medium-rare and the asparagus is tender, about 5 minutes.
Note
If you're roasting steak and vegetables in the same package, use a thin cut, such as skirt steak or butcher's steak, so everything cooks at the same time.
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