Calories: 1,346.0, Total Fat: 81.3g, Cholesterol: 388.3mg, Sodium: 958.3mg, Potassium: 783.1mg, Total Carbohydrate: 16.5g, Protein: 138.4g
- Preheat grill to high.
- Season rib eye steaks well with coarse salt and fresh cracked black pepper. Set steaks on grill to cook turning from time to time. Cook steaks for approximately 7-9 minutes per side and remove from grill when a thermometer reads 120 F for rare. Let the steaks rest for 10 minutes as it carries over to about 125 F.
- While the steak is resting, arrange tomato slices on plates, top with chilled asparagus and hearts of palm slices.
- Prepare vinaigrette by mixing together shallot, garlic, vinegar, oil, parsley, salt, and pepper to taste. Drizzle vinaigrette over the tomato, asparagus, and hearts of palm salads. Top with crumbled blue cheese and bacon.
- Serve steaks aside salads whole or sliced across the grain into ½-inch thick slices.
Recipe developed by Chef Rick Laakkonen