Recipe courtesy of Gloria Bradley
Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles
- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 4 servings
Ingredients
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
Four 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
Directions
- 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.
