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 asparagus
Sea salt and black pepper
1 packet of British asparagus, trimmed of woody ends
Pinch of Togerashi seasoning (optional, you could use cayenne pepper)
White and black sesame seeds
What to do
To make the Teriyaki sauce, combine all ingredients in a saucepan. Stir the mixture well. Put it on a medium heat and bring to a boil. Turn the heat down to low and simmer for a couple of minutes. Turn off 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.
Rub the steaks with the oil, salt and pepper. Grill the steaks on a hot barbecue for two 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 barbecue grill for two to three minutes, turning every now and then until they start to soften, but still have “bite” and 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 Teriyaki sauce and sprinkle with the Togerashi if using and sesame seeds.
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