BBQ rib eye steak with grilled British asparagus and teriyaki sauce
Preparation time: 10 minutes
Cooking time: 15 minutes
for the Teriyaki sauce
75ml soy sauce
75ml mirin, Japanese sweet rice wine
1 tbsp sugar
for the rest
2 x 150g rib eye steaks
1 tbsp vegetable oil plus a dash more for cooking the British asparagus sea salt and black pepper
1 packet of British asparagus, trimmed of woody ends a pinch of Togerashi seasoning (optional, you could use cayenne pepper)
White and black sesame seeds to serve
What to do
To make the Teriyakisauce, combine all ingredients in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn the heat down to low and simmer for a couple minutes. Stop the heat and cool the mixture. It’s now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge.
Heat a griddle pan until really hot and almost smoking. Rub the steaks with the oil, salt and pepper. Griddle the steaks for 2 minutes on each side so that they’re medium rare. Leave to rest.
While the beef is resting rub the British asparagus with a little oil then lay on the griddle and grill for 2-3 minutes, turning every now and then until they start to soften but still have bite and have little chars on them.
Split the asparagus between two plates. Carve the steaks into 1cm strips and lay on top of the Asparagus pouring over the meat juices left from resting. Cover each steak with a few tablespoons of Teriyakisauce and sprinkle with the Togerashi if using and sesame seeds.
- A hearty steak is a good way to get essential protein and iron, cut back on the fat and saturated fat by choosing a lean steak and trimming off all visible fat