TNT Tuscan Rib-Eye Steak & Prosciutto Asparagus

11 50 602
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
TNT Tuscan Rib-Eye Steak & Prosciutto Asparagus
Health Highlights


1/4 cup Balsamic vinegar
1/2 whole lemon(s) Lemon juice
1/4 cup Olive Oil, Extra Virgin
1 tbsp Dijon mustard
2 tbsp Rosemary, fresh
1 tsp Garlic (chopped)
567 gm Beef, rib eye (about two 10 oz steaks)
1 bunch Asparagus (ends trimmed)
1 tbsp Olive Oil, Extra Virgin
1 dash Black pepper (Freshly ground)
114 gm Prosciutto (about 1 package; thin-sliced)


  1. Marinade and steak: Heat the grill or grill pan to medium-high heat.
  2. In a small bowl, combine the vinegar, lemon juice, olive oil, mustard, rosemary, and garlic and pour over the beef (in a plastic bag or low dish). Let marinate for at least 15 minutes.
  3. Grill the steaks until desired doneness, about 6 to 7 minutes per side for medium-rare.
  4. Asparagus: Preheat oven to 385°F. Place the asparagus on a large baking sheet. Drizzle with olive oil and season with the pepper. Mix with your hands until the asparagus is evenly covered.
  5. Wrap 1 slice of prosciutto around 2 or 3 asparagus stalks. Return the bundle to the baking sheet. Repeat, evenly spacing the asparagus on the pan.
  6. Bake for about 15 minutes, until the prosciutto starts crisping and the asparagus is al dente.

Nutrition Facts

Per Portion

Calories 602
Calories from fat 405
Calories from saturated fat 127
Total Fat 45 g
Saturated Fat 14.1 g
Trans Fat 0.8 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 25.6 g
Cholesterol 100 mg
Sodium 679 mg
Potassium 890 mg
Total Carbohydrate 11.9 g
Dietary Fiber 2.7 g
Sugars 4.7 g
Protein 39 g

Dietary servings

Per Portion

Meat 2.0
Vegetables 1.6

Energy sources