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1
Melt 1 tablespoon butter in a medium saucepan over medium heat.
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2
Add the shallot and cook until tender, about 1 minute.
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3
Add the heavy cream and simmer until reduced by half.
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4
Whisk in the gorgonzola until it melts.
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5
Season with salt and pepper and keep warm.
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6
Heat a grill pan over medium heat.
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7
Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper.
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8
Grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
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9
Remove from the heat and cover with foil.
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10
Let the steak rest for 5 minutes before slicing.
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11
Meanwhile, combine the sugar, paprika and onion powder in a small bowl.
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12
Reserve 4 teaspoons and store the rest in an airtight container.
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13
(Seasoning will keep in the pantry for up to 6 months.)
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14
Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
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15
Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste.
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16
Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total.
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17
Reserve 4 stalks for the sushi.
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18
Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices.
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19
Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.
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20
Southern-Style Sushi
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21
Photograph by Tina Rupp
