Rib eyes don’t require much in the way of marination as they are a very flavorful cut. Just a little salt, pepper and olive oil an hour or so before you grill them.
Place the softened butter in a mixer with a paddle. Add the blue cheese, worchestershire, lemon juice, and mustard. Fold together slowly until well mixed. Add half the shallots and thyme and adjust final seasoning. Reserve, covered, at room temperature for service, or roll into logs to freeze.
Cotton onions are sliced very thin, and tossed thoroughly in flour, then deep fried. Work in batches, drain and season with salt. They should be light and fluffy when you pile them up, like cotton. Bake the sweet potatoes ( or put them on the grill ) till soft. Saute the spinach with a little butter and the remaining shallots.
Soak the chilies in boiling water for about 30 – 40 minutes. Drain, stem and seed when supple, and transfer to a food processor. Add the garlic, coriander, cumin, olive oil, and vinegar. Puree to a smooth, consistent texture. Adjust to desired consistency with water, and adjust seasoning. Fold in parsley by hand until evenly distributed. Reserve. Serve harissa and blue cheese butter as accompaniments to steaks, right off the grill.