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Cowboy Steak (Bone-in Ribeye) With Grilled Asparagus

1 (2 lb.) thick, Bacon, diced large
2 medium white sweet onions, julienned
1 medium red onion, julienned
2 ripe tomatoes, seeded and diced
1 cup beef stock
1 cup red wine
2 oz. hot sauce (oriental chili puree)
3 tbsp. fresh sage, chopped
1 bunch fresh asparagus
Directions: Before grilling steaks, preheat oven to 350 degrees. Place a large roasting pan on stovetop to cover 2 burners. Turn heat to medium and brown the diced Bacon. When the bacon is browned, add all the sliced onions, stirring occasionally until the onions are soft and transparent. Then add the tomatoes, beef stock, wine, hot sauce and sage. Stir very well and place in the oven for 30 minutes. Remove from oven and salt and pepper to taste. Stir well and let stand until steaks are grilled. Liberally season four Kansas City Steak Company ™ Ribeyes with the Original Steak Seasoning that came with order. Grill to your preference.

Asparagus: Hold 1 asparagus spear at both ends and bend. The spears will break at the point where the rest of the spears should be trimmed. After trimming, toss asparagus in olive oil, salt and pepper. Grill over medium-hot coals until just tender.
Servings: 4
Source: KC Steak Company

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