Published: May 05, 2008 10:04 am         

Get ready to sizzle some beef this summer

The satisfying sound of sizzling beef — the one-of-a-kind aroma of steak on the grill —  is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95 percent lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

Tips for success

• Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.

• Always cook burgers to 160°F, turning occasionally with a spatula — no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.

• Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost.

Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness.

The thermometer will register 145° F for medium rare, 160° F for medium steak doneness.

Grilled Peppery Top Round Steak With Parmesan Asparagus

Total preparation and cooking time: 30 to 40 minutes

Marinating time: 6 hours or overnight

Makes 4 servings

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

Salt

Marinade:

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

1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; 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. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145?F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)

3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.

Nutrition information per serving: 238 calories; 10 g fat (3 g saturated fat; 6 g monounsaturated fat); 64 mg cholesterol; 272 mg sodium; 5 g carbohydrate; 2.5 g fiber; 31 g protein; 6.0 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 4.9 mg iron; 34.6 mcg selenium; 5.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

All materials courtesy The Beef Checkoff via Family Features.