Rib-Eye Steaks With Pistachio Butter And Asparagus

• 1/4 cup shelled, roasted unsalted pistachios*
• 1 cup arugula
• 1/4 cup butter, softened
• 2 boneless rib-eye steaks (each about 12 oz.)
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons pepper

1. If you're camping, do this before you leave home: Whirl pistachios and arugula in a food processor until minced. Add butter and whirl until smooth, scraping down inside of bowl as needed. Transfer to a small container and chill.
2. Heat a charcoal or wood-fired grill to high (450u0b0 to 550u0b0; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare. Grill asparagus in last few minutes, turning once, until tender-crisp.
3. Transfer everything to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes. Slice steaks and serve with asparagus.
4. *If you can't find unsalted pistachios, use unsalted butter to balance the salty nuts.
5. Make ahead: Pistachio butter, up to 1 week, chilled.

arugula, butter, olive oil, kosher salt, pepper

Taken from www.myrecipes.com/recipe/rib-eye-steaks-pistachio (may not work)