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1
In a covered Dutch oven cook potatoes in boiling salted water about 10 minutes or until almost tender.
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2
Remove with a slotted spoon.
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3
Add asparagus to boiling water.
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4
Cook about 2 minutes or just until tender; drain.
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5
Immediately place asparagus in a bowl of ice water to stop cooking; drain.
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6
Drizzle potatoes and asparagus with oil; sprinkle with garlic powder and 1/4 teaspoon ground pepper.
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7
Place potatoes and asparagus in a grill basket; set aside.
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8
Trim fat from steaks.
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9
Sprinkle steaks with the cracked black pepper and kosher salt; rub in with your fingers.
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10
For a charcoal or gas grill, place steaks on the rack of a grill directly over medium heat.
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11
Cover and grill for 10 to 13 minutes for medium rare (145F) and 12 to 15 minutes for medium (160F), turning once and brushing with Port Glaze during the last 5 minutes of grilling.
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12
Remove steaks from grill; sprinkle with cheese.
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13
Meanwhile, place grill basket on grill rack.
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14
Grill for 8 to 10 minutes or until golden grill marks appear on potatoes and asparagus, turning basket occasionally.
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15
Slice steaks diagonally across the grain.
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16
Halve potatoes.
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17
Spread mesclun on a large serving platter.
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18
Arrange steaks, potatoes, and asparagus on top of mesclun.
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19
Drizzle with Port Vinaigrette.
