Tuscan Grilled Ribeye with Lemon Roasted Spring Vegetables and Prosciutto

• 20 ounces, weight Ribeye Steak
• 2 Tablespoons Fresh Chopped Rosemary
• 2 Tablespoons Fresh Chopped Thyme
• 2 cloves Garlic, Finely Minced
• 1 whole Shallot Finely Minced
• 3 Tablespoons Olive Oil
• Kosher Salt And Fresh Cracked Pepper To Taste
• 1 Tablespoon Olive Oil
• 1 bunch Asparagus, Cut Into 2-Inch Pieces
• 3 slices Prosciutto Ham, Julienne
• 1 cup Red Cherry Tomatoes, Cut In Half
• 1 cup Yellow Cherry Tomatoes Cut In Half
• Kosher Salt And Fresh Cracked Pepper To Taste
• Parmesan Cheese To Taste
• Fresh Lemon Zest To Taste

1. For the ribeye: Add the ribeye to a plastic bag along with herbs, garlic, shallot and olive oil and mix around.
2. Let marinate in the refrigerator for at least 30 minutes.
3. Once marinated, remove the ribeye from the plastic bag and season both sides with salt and pepper.
4. Cook on a very hot grill (450 degrees F to 550 degrees F) for 4 to 6 minutes on each side for a medium rare.
5. Once cooked, remove from the heat and let it rest on a plate for 2 to 3 minutes before serving.
6. For the vegetables: In a large hot saute pan with olive oil, caramelize the asparagus.
7. Once brown, add in the ham and tomatoes and saute for 2 to 4 minutes.
8. Adjust the seasonings with salt and pepper and toss with Parmesan cheese and lemon zest.
9. Serve the vegetables alongside the ribeye.

fresh chopped rosemary, fresh chopped thyme, garlic, shallot, olive oil, kosher salt, olive oil, ham, red cherry tomatoes, yellow cherry tomatoes, kosher salt, parmesan cheese, fresh lemon

Taken from tastykitchen.com/recipes/main-courses/tuscan-grilled-ribeye-with-lemon-roasted-spring-vegetables-and-prosciutto/ (may not work)