Grilled Rib Eye with Lemon Scented Asparagus, Parmesan Truffle and Potato Gnocchi

Method

Directions

1. 1
   For the steak: Place the steaks along with the marinade ingredients in a bowl and let marinate for at least two hours. On a medium-high grill, begin to grill the steak, turning regularly for even cooking. Let rest for five minutes. When ready, cut in half lengthwise and sprinkle with sea salt.
2. 2
   For the gnocchi: Pass the potatoes, skin removed, through a potato ricer. Using a dough knife, "chop" in the egg yolks, salt, and nutmeg until you get a thick paste. Add the flour bit by bit, chopping it in as well. When all the flour is incorporated, form the dough into a ball.
3. 3
   Cut the dough ball into four smaller balls, then roll those balls into long cylinders. Cut 1-inch pieces off of each cylinder, then roll them lightly against the back of a fork so that small notch marks form. Blanch the gnocchi in salted boiling water; when they rise to the surface, pull them out.
4. 4
   For the parmesan sauce: Simmer all sauce ingredients for 5 minutes, whisking vigorously while heating. Remove from heat once all ingredients are combined. Spoon over the gnocchi when ready to serve.
5. 5
   For the asparagus: Simmer the olive oil, lemon juice, salt, pepper, and lemon zest in a sauce pan for 10 minutes on low heat. Quickly sear the asparagus for 3 minutes, or mark it on the grill. Toss the asparagus in the seasoning mixture and serve warm alongside the steak.