Kick start your holiday weekend with a crowd-pleasing steak dinner. The simple glaze comes together quickly thanks to pantry staples like grainy mustard, balsamic vinegar, and red pepper flanks. Select a cut of meat, such as flank steak, that cooks in under fifteen minutes. The rich sweetness of the sauce complements both the meat and asparagus, so coat liberally.

Pour a fruity red wine and let the celebrating begin! Sound like fun? For the recipe, please read more.

Grilled Glazed Steak and Asparagus

Grilled Glazed Steak and Asparagus

Grilled Glazed Steak and Asparagus

Ingredients

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Directions

  1. Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  2. Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
  3. Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers.
  4. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes. Alternately, steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes.
  6. Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

Serves 4-6.