Shelly's Recipe

CHILE-RUBBED RIB EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES

Category: Beef Steaks

4 tbsp cream cheese, softened
2 tbsp minced shallots
1 tsp fresh lemon juice
2 tsp minced fresh chives
2 tsp minced fresh basil
1 2/3 tsp ancho chili powder
1 tbsp paprika
1 tsp garlic salt
1/2 tsp pepper
2 tbsp olive oil
4 (12 oz) rib-eye steaks (1-1 1/2 inch thick)
1 tbsp salt
41/2 quarts water
20 fresh asparagus spears (about 1/2 lb)
4 prosciutto slices
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 for form a paste. Rub mixture on both sides of steaks.

BUNDLES: Combine salt and 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 cooking process; drain. Gather 5 asparagus into a bundle; wrap with l slice of prosciutto. Repeat procedure with remaining asparagus with prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside. Preheat grill. Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes turning once. Move steak for indirect heat; cover 6-8 minutes or until done. Remove steaks to serving plates; top each steak immediately with 1 tbsp cheese log. Serve asparagus bundles with steaks. Garnish, if desired. Serves 4