Ingredients
- 1/4 cup olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons mixed pepper seasoning for stead
- 4 small (8 ounce) boneless rib-eye steaks, about 1 inch thick
- 2 medium red onions, cut into 1/2 inch thick slices
- 3/4 pound asparagus, ends trimmed
- 2 teaspoons coarse sea salt
- black pepper
- 1 cup crumbled Gorgonzola cheese
Preparation
Step 1
Combine 2 Tablespoons of the oil, vinegar, and steak seasoning and brush over steaks. Let marinate at room temperature while preparing an outdoor grill with a medium-high fire or heating a stovetop grill pan.
Brush onion slices and asparagus with remaining olive oil and season with half of the sea salt and pepper. Grill onions 10-12 minutes, turning once, and asparagus , about 8 minutes, turing several times. Remove vegetables to a platter and reserve, loosely covered with foil.
Season steaks with the remaining salt. Grill steaks 4-5 minutes per side, until internal temperature is 130F on an instant read thermometer for medium rare, 140-145F for medium. Sprinkle steaks with crumbled Gorgonzola cheese and reserved grilled onions. Let rest, loosely covered for 5 minutes. Serve with reserved grilled asparagus.