London Broil with blue cheese butter and grilled Asparagus

LONDON BROIL:
1/4 cup Soy Sauce
1/4 cup Water
1 small Onion, coarsely chopped
1 clove Garlic, minced
2 Tbsp. Red Wine Vinegar
2 Tbsp. Vegetable Oil or Extra Virgin Olive Oil
1 Tbsp. Ketchup
1 tsp. Worcestershire Sauce
1 tsp. Black Pepper, freshly ground
1 tsp. Sugar
2 lbs., 1-1/4" thick London Broil
Beef Rub
BLUE CHEESE BUTTER:
8 Tbsp. Butter, room temperature
1 Scallion, finely minced
1/4 cup Crumbled Blue Cheese
1 tsp. Worcestershire Sauce
Black Pepper, freshly ground
Grilled Asparagus:
1 large bunch of Asparagus
2 Tbsp. Olive oil
1 Tbsp. Fresh ground black pepper
1 Tbsp. Fresh ground salt
Make the Blue Cheese Butter:
In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden spoon. Cover and refrigerate if not using soon.
Make the marinade:
In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper, and sugar.
Put the meat in a resealable plastic bag or glass baking dish and pour the marinade over it. Refrigerate the meat for at least 6 hours, or overnight.
When ready to cook, let the meat come to room temperature. Drain it, discarding the marinade, and pat dry with paper towels. Season with the Beef Rub.
Lay the steak directly on the grill grate and smoke for 1 hour or it reaches 120*F
Transfer the meat to a platter. Increase the temperature of the grill to 400 degrees and preheat for 10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat thermometer, approximately 15 to 20 minutes.
Transfer to a cutting board. Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the Blue Cheese Butter. Enjoy!
Making the Asparagus:
Break or trim the ends off of the Asparagus
coat the Asparagus with the oil
sprinkle with the pepper and salt
place on the grill at 400*F for about 5 min. or until hot
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