Ingredients

• 1 1/4 cups cooked long-grain rice, at room temperature
• 1/4 cup leftover gorgonzola cream sauce, plus more for dipping
• 2 tablespoons crumbled gorgonzola
• 2 tablespoons leftover barbecue butter, softened
• 4 leftover stalks grilled asparagus from Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus, cut into thirds, recipe follows
• 6 ounces leftover grilled flank steak, from Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus, cut into 12 1/2-inch-wide slices, recipe follows
• Kosher salt and freshly ground pepper
• 1 tablespoon salted butter, plus 1 stick slightly softened
• 1 shallot, minced
• 1 cup heavy cream
• 1/4 pound gorgonzola cheese,crumbled
• Kosher salt and freshly ground pepper
• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/4 cup paprika
• 1/4 teaspoon onion powder
• 2 pounds large asparagus, trimmed

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Instructions

1. Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes.
2. Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.
3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
4. Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
5. Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
6. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
7. Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.
8. Photograph by Tina Rupp