Place steak and 1/3-cup of the marinade in a plastic bag, seal and marinade at cool room temperature for 15-60 minutes, or refrigerated for up to 12 hours. Turn occasionally.
Preheat a medium high grill (about 375-400°).
Add water to 1 inch deep in a large skillet, bring to a rapid boil, add asparagus and blanch 1-2 minutes. Remove, dab dry, place on a plate and toss in remaining marinade.
Remove the steak from the marinade and discard used marinade. Grill over medium high heat to desired temperature – 120-125° suggested. Remove from heat, cover and rest for at least 5 minutes.
Grill asparagus to char lightly and finish cooking through. Slice steak and serve with asparagus. Great with sliced tomatoes and slivered onions drizzled with miso dressing, as well as rice, pilaf or potatoes.
