BBQ rib-eye with grilled asparagus and Teriyaki sauce


BBQ rib-eye with grilled asparagus and Teriyaki sauce
Serves: 2
  • 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
  1. To make the Teriyaki sauce, combine all ingredients in a saucepan.
  2. Stir well. Bring to a boil over a medium heat.
  3. Turn heat down and simmer for 2 mins.
  4. Remove from heat and leave to cool.
  5. Rub the rib-eye steaks with oil, salt and pepper.
  6. Grill them on a hot BBQ for 2 mins each side (medium rare).
  7. Rub the asparagus with a little oil and lay on BBQ for 2-3 mins, turning occasionally. Split asparagus between two plates.
  8. Carve steaks into 1cm strips and lay on top, pouring over the meat juices.
  9. Cover each steak with Teriyaki sauce and sprinkle with the Togerashi (or cayenne) and sesame seeds.


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