Instructions

1. Draw and Quarter your steak. No really I mean it! What you want is 4 pieces that are about 1/2" thick and 3" around.
2. Tenderize the small steaks until you get them nice and flat and they are about 4" around now.
3. Cook the prawns, shell them, and butterfly them.
4. Pre-Heat your grill. If you are using gas you can wait a little, if you are using charcoal then now would be a good time to head outside and start it.
5. "Mostly Cook" your asparagus. Steam them until they are a nice bright green. You want them close to being done but not quite. When we grill the rolls they will cook the rest of the way. As soon as you pull the steaming basket off the pot run the asparagus under cold water to cool them off quickly so they do not continue to cook themselves.
6. Heat up a skillet on medium heat. When heated take your tenderized Ribeye sear one side. Don't leave them on for more than 5 - 7 seconds. What we are trying to do here is get the side that will be inside the rolls cooked so that we do not over cook the meat on the grill when trying to make sure all the red meat is cooked.
7. Lay your seared ribeye seared side up on a cutting board and lay a stalk of asparagus, 2 prawns, and a decent helping of Gorgonzola cheese across the longest length. Roll the steak away from you tucking the end closest to you under the innards and making it nice and tight and securing with cooking string.
8. Take your rolls outside and put them on the grill. I like starting at the seam (which is the thickest part and working my way back to it.) You're only going to need to turn them 4 times and only a minute on each side. This depends on how thick your steak is and how you like them cooked. Remember your steaks are very thin and you don't want to over cook them
9. Once they are cooked move them to the warming rack of your grill if you have one, or to a non heated section if you do not and turn off the flame. You want to let the meat cool down a little bit When you cook meat all the juices run towards the center of the meat away from the heat. Letting it cool allows all that flavor to return back to the outer edges before you serve them.
10. Serve and enjoy!