Shelly's Recipe

GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES

Category: Steaks - Beef

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 1/2 tbsp ancho chili powder
1 tbsp paprika
1 tsp garlic salt
1/2 tsp ground red pepper
2 tbsp olive oil
4 (12-ounce) rib-eye steaks (1 to 1 1/2 inches thick)
1 tbsp 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 tbsp of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.