1 lb (454 g) asparagus, trimmed

2 onions, cut into 1/2-cm- (1/4-inch-) thick slices

1 1/2 lb (675 g) flap steak

3 tablespoons (45 ml) olive oil

3 oz (75 g) feta cheese, crumbled

1/2 cup (125 ml) pomegranate seeds

1 lemon, cut into wedges

Salt and pepper

Preheat the grill, setting burners to high. Oil the grate.

On a baking sheet or large plate, oil asparagus, onions, and meat. Season with salt and pepper.

Grill steak on both sides until desired doneness. Transfer to a plate, cover with aluminum foil and let rest for about 5 minutes.

Meanwhile, grill vegetables for about 5 minutes or until tender.

Slice meat. Among four plates, divide vegetables and meat. Sprinkle with cheese and pomegranate seeds. Drizzle with olive oil and serve with a lemon wedge.

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