Marinated Steaks With Asparagus Topped With Garlic Breadcrumbs A Recipes

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

STEAK WITH ASPARAGUS RECIPE BY TASTY

Steps:

• Season the steaks on all sides with the salt and pepper.
• Heat oil in a pan or a skillet over high heat until smoking.
• Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare. If you would like your steak rarer or more well-done, cook your steak shorter or longer accordingly.
• In the same pan, cook the asparagus with salt and pepper until tender but still slightly crunchy. Remove from heat.
• After the steaks have rested for about 5 minutes, slice, then serve with the asparagus!
• Enjoy!

BALSAMIC-MARINATED SIRLOIN AND ASPARAGUS

Steps:

• In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade.
• Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade tossing to coat.
• Remove the steak from the marinade and discard used marinade. Grill over medium heat or medium coals. Grill uncovered for 16-20 minutes for medium rare (145° F) to medium (160° F) doneness, turning once.
• Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.

GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD

Steps:

• Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
• Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
• Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
• Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
• Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
• Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.