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.
During the last 3 minutes of grilling, arrange asparagus on grill around the steak. Grill 3 minutes, turning once.
Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.
Suggestions
To microwave asparagus, place asparagus and 1/2-cup water in a shallow, microwave-safe dish. Cover and microwave on HIGH 5-6 minutes or until crisp-tender. Drain.
Chef Tiffany Collins, culinary director for the Texas Beef Council (TBC), is as skilled at communicating cuisine as she is at preparing it. Utilizing her vast beef knowledge, Chef Tiffany works with TBC to conduct beef cooking demonstrations and culinary educational seminars for consumers, chefs, supermarket retailers, dietitians and physicians, and even beef producers themselves.
With more than 15 years of experience, she has provided culinary information directly to consumers at events ranging from home shows to private cooking and entertaining classes and has appeared on numerous national media outlets including Good Morning America, HGTV, Southern Living Magazine, E! Entertainment Television, Cooking Light Magazine and the Home Shopping Network.
Food Safety Month September is national food safety education month. Know the facts on how to clean, separate, cook and chill your food. For more information, click here.
Chef Tiffany Collins, culinary director for the Texas Beef Council (TBC), is as skilled at communicating cuisine as she is at preparing it. Utilizing her vast beef knowledge, Chef Tiffany works with TBC to conduct beef cooking demonstrations and culinary educational seminars for consumers, chefs, supermarket retailers, dietitians and physicians, and even beef producers themselves. 
