Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles

Total Time:
55 min
30 min
25 min

4 servings

  • 4 tablespoons cream cheese, softened
  • 2 tablespoons minced shallots
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons minced fresh chives
  • 2 teaspoons minced fresh basil
  • 1 1/2 tablespoons ancho chili powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 4 (12-ounce) rib-eye steaks (1 to 1 1/2 inches thick)
  • 1 tablespoon salt
  • 4 1/2 quarts water
  • 20 fresh asparagus spears (about 1/2 pound)
  • 4 slices prosciutto
  • Garnishes: fresh basil sprigs, lemon wedges

Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.

Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.

Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.

Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.

Preheat a gas grill according to manufacturer's instructions.

Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.

Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.

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