Recipe courtesy of Gloria Bradley

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

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
  5. Preheat a gas grill according to manufacturer's instructions.
  6. 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.
  7. Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.