Summer is here, which means it’s the perfect time to fire up the grill! Grilling offers a quick and easy way to switch up your meals and create something both savory and healthy.
Steak is a summertime favorite for the grill and can be cooked with a variety of flavors.
According to livestrong.com, by adding red meat to your diet, you can consume the amount of iron your body needs for your red blood cells to transport enough oxygen to your body. It is also a great source of protein to help build lean muscle.
As a rule of thumb, red meat should be consumed in moderation to reduce the risk of high cholesterol, which can increase the chances of heart disease. To create a balanced meal, pair steak with a healthy option like asparagus, or your favorite seasonal vegetable.
“Asparagus is one of those vegetables that gets judged unfairly by the general public. It is a delicious treat when prepared correctly and it has many healthy characteristics for a balanced diet,” said Daryl Cronk, regional dining services manager with Elderwood.
There are many benefits to asparagus, it’s even considered a super-food. According to Health.com, asparagus is full of minerals like folate, iron, copper, calcium, protein and fiber. It is also full of vitamins A, C, E, K and B6. The vegetable is low in fat and calories, which can help assist in meeting your weight loss goals. It contains lots of fiber, which helps make the body digest slowly, keeping you feeling full in between meals.
For a quick and easy dinner on the grill, check out Daryl’s signature recipe for citrusy steak with grilled parmesan asparagus.
Summer Thyme Citrus Porterhouse Steak
2 – 4 porterhouse steaks (14-ounce steaks Bone-in)
Light dusting – kosher salt
Light dusting – course black pepper
2 cups – fresh orange Juice
1 cup – vegetable oil (Chef’s tip – Don’t use olive oil! It will burn)
2 Tb – clover honey
2 Limes – zested and juices
1 Tb – kosher salt
4 Tb – fresh thyme (chopped) 1 Tb – apple cider vinegar
Whisk the marinade ingredients together. Put the seasoned steaks in a 9×11 glass dish or pan and pour half of it on top of the steaks. Wrap tightly and refrigerate for a minimum of six hours. Heat the grill and cook the steaks to desired temperature. For this recipe we suggest grilling the steak medium rare. Brush the steaks while cooking on the grill with the reserved marinade.
Garnish the steaks with a grilled slice of lime and a fresh sprig of thyme.
Grilled Parmesan Asparagus
Asparagus – 2 bunches
Cut the white tough ends off the asparagus spears and discard. Rinse the spears in a colander under cold water and pat them dry with a paper towel. Place the cleaned asparagus spears off to the side as you make the dressing.
1 red onion (minced)
2 cloves of garlic (minced)
½ cup of vegetable oil (Chef’s tip – We recommend not using olive oil for this! It will burn)
¼ cup of red wine vinegar
1 tsp of kosher salt
1 tsp of course black pepper
1 tsp of dry mustard
¼ cup of grated parmesan cheese
½ cup of shaved parmesan cheese
Blend all ingredients together. Pour over the asparagus and gently toss with your hands. Lay the asparagus on a hot grill facing the opposite direction of the grill bars. Gently move the asparagus around until you get a nice char on the spears. Don’t leave the asparagus on the grill too long as it will get overcooked. Place the cooked asparagus on a serving platter and garnish with parmesan shavings. Serve and enjoy!