BALSAMIC RIBEYE STEAK
Johnny's Italian Steakhouse Recipe
1 (8 oz) ribeye steak, grilled
4 oz blanched asparagus tenders (cut in half on bias)
1 teaspoon sesame seeds
1 oz diced tomatoes
salt & pepper, to taste
1 oz olive oil
1 tablespoon butter
Saute the asparagus, diced tomatoes and sesame seeds and season to taste. Mound asparagus in center of plate. Fan cut ribeye steak and place around asparagus.
Garnish with a drizzle of balsamic vinaigrette.