TNT Tuscan Rib-Eye Steak & Prosciutto Asparagus

Health Highlights

Ingredients

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)

Marinade and steak: Heat the grill or grill pan to medium-high heat.
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.
Grill the steaks until desired doneness, about 6 to 7 minutes per side for medium-rare.
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.
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.
Bake for about 15 minutes, until the prosciutto starts crisping and the asparagus is al dente.

Calories 570

Calories from fat 385

Calories from saturated fat 118

Total Fat 43 g

Saturated Fat 13.2 g

Trans Fat 0.8 g

Polyunsaturated Fat 2.6 g

Monounsaturated Fat 24.7 g

Cholesterol 97 mg

Sodium 894 mg

Potassium 868 mg

Total Carbohydrate 8.7 g

Dietary Fiber 2.7 g

Sugars 4.6 g

Protein 39 g

Meat	2.0
Vegetables	1.6