Tuscan Grilled Ribeye with Lemon Roasted Spring Vegetables and Prosciutto

For the ribeye: Add the ribeye to a plastic bag along with herbs, garlic, shallot and olive oil and mix around. Let marinate in the refrigerator for at least 30 minutes. Once marinated, remove the ribeye from the plastic bag and season both sides with salt and pepper. Cook on a very hot grill (450°F to 550°F) for 4 to 6 minutes on each side for a medium rare. Once cooked, remove from the heat and let it rest on a plate for 2 to 3 minutes before serving.

For the vegetables: In a large hot saute pan with olive oil, caramelize the asparagus. Once brown, add in the ham and tomatoes and saute for 2 to 4 minutes. Adjust the seasonings with salt and pepper and toss with Parmesan cheese and lemon zest. Serve the vegetables alongside the ribeye.