BBQ rib-eye with grilled asparagus and Teriyaki sauce
Serves: 2
Ingredients
- For the Teriyaki sauce:
- 75ml soy sauce
- 75ml mirin (Japanese sweet rice wine)
- 75ml sake
- 1 tbsp sugar
- For the rest:
- 2 x 150g rib eye steaks
- 1 tbsp vegetable oil plus a dash more for cooking asparagus
- sea salt and black pepper
- 1 bunch British asparagus, trimmed
- a pinch of Togerashi seasoning (or cayenne pepper)
- white and black sesame seeds
Method
- To make the Teriyaki sauce, combine all ingredients in a saucepan.
- Stir well. Bring to a boil over a medium heat.
- Turn heat down and simmer for 2 mins.
- Remove from heat and leave to cool.
- Rub the rib-eye steaks with oil, salt and pepper.
- Grill them on a hot BBQ for 2 mins each side (medium rare).
- Rub the asparagus with a little oil and lay on BBQ for 2-3 mins, turning occasionally. Split asparagus between two plates.
- Carve steaks into 1cm strips and lay on top, pouring over the meat juices.
- Cover each steak with Teriyaki sauce and sprinkle with the Togerashi (or cayenne) and sesame seeds.
