Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Ingredients

• 1 tablespoon salted butter, plus 1 stick slightly softened
• 1 shallot, minced
• 1 cup heavy cream
• 1/4 pound gorgonzola cheese,crumbled
• Kosher salt and freshly ground pepper
• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/4 cup paprika
• 1/4 teaspoon onion powder
• 2 pounds large asparagus, trimmed

Directions

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.

Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.

Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total.

Cut the steak into -inch-thick slices. Top with the gorgonzola cream sauce, and serve with the asparagus and some barbecue butter.

Cinnamon Roll Bread Pudding

Ingredients

• 2 cups whole milk
• 3/4 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar plus 1 tablespoon for garnish
• 1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
• 1 cup walnuts, toasted and coarsely chopped

Directions

Heat the oven to 350 degrees F and arrange a rack in middle.
Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.