BBQ rib eye with grilled asparagus and teriyaki sauce
Serves: 2
Ingredients
- for the Teriyaki sauce:
- 75ml soy sauce
- 75ml mirin
- 75ml sake
- 1 tbsp sugar
- for the rest:
- 2 x 150g rib eye steaks
- 1 tbsp veg oil, plus a dash more
- sea salt and black pepper
- 1 bunch British asparagus
- a pinch of Togerashi seasoning or cayenne pepper
- white and black sesame seeds
Method
- Combine the Teriyaki sauce ingredients in a saucepan, stir well, and bring to a boil over a medium heat.
- Turn heat down low and simmer for 2mins.
- Set aside to cool (f you end up with a surplus, this will keep in the fridge in a clean bottle for up to three days).
- Rub the steaks with the oil, salt and pepper and barbecue for 2mins on each side for medium rare, a little longer if you like it well done.
- Leave to rest.
- While the beef is resting, rub the asparagus with a little oil and then lay it on the barbecue for 2-3mins, turning occasionally.
- Split the asparagus between two plates.
- Carve the steaks into 1cm strips and lay on top of the asparagus and pour over the meat juices left from resting.
- Drizzle each steak with Teriyaki sauce and sprinkle with Togerashi/cayenne and sesame seeds.
