Kenyon Recipe | Steak and Asparagus

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Steak and Asparagus

This easy weeknight dinner cooks entirely on the grill and takes less than half an hour to make.

Jun 2 - 14m cook

Prep time:

10m

Cook time

14m

Total time

24m

Makes

4ppl

Ingredients
Instructions

sea salt

4 tsp

ground black pepper

1 tsp

strip steak

1 1/4 lb

extra-virgin olive oil

2 tbs

asparagus, ends trimmed

3/4 lb

Add 16 oz of liquid to drip tray and preheat Kenyon Grill to high.

Drizzle the steak with 1 tbs of olive oil. Use the remaining 1 tbs of olive oil over the asparagus spears.

Grill the steak for 4 to 5 minutes per side. If you like, you can insert an instant-read thermometer horizontally into the steak; it should read 130°F (54 °C). Transfer the steak to a cutting board and let rest for 5 minutes.

While the steak is resting, lower the temperature to medium heat and place the asparagus on the grate. Cook the asparagus until dark green and grill marks begin to appear, about 5 minutes.

Transfer the asparagus to a serving plate and season to taste with salt and pepper.

TIP

If asparagus is out of season, substitute for grilled romaine or another one of your favorite vegetables.