Barbecued rib eye steak recipe

Barbecued rib eye steak recipe

It's time to fire up the grill (once again) and celebrate the official start of summer with a good old fashioned barbecue. But when it comes to what to throw on the coals, why not try something more unusual? Gizzi Erskine’s barbecued rib eye steak with teriyaki sauce and asparagus is a great alternative to the classics.

Ingredients

For the teriyaki sauce
  • 75 ml soy sauce
  • 75 ml mirin, Japanese sweet rice wine
  • 75 ml sake
  • 1 tbsp sugar
  • 2.6 fl oz soy sauce
  • 2.6 fl oz mirin, Japanese sweet rice wine
  • 2.6 fl oz sake
  • 1 tbsp sugar
  • 0.3 cup soy sauce
  • 0.3 cup mirin, Japanese sweet rice wine
  • 0.3 cup sake
  • 1 tbsp sugar
  • 2 x 150g rib eye steaks
  • 1 tbsp vegetable oil plus a dash more for cooking the British asparagus
  • 1 pinch sea salt and black pepper
  • 1 packet of British asparagus, trimmed of woody ends
  • 1 pinch togarashi seasoning (optional, you could use cayenne pepper)
  • 2 x 150g rib eye steaks
  • 1 tbsp vegetable oil plus a dash more for cooking the British asparagus
  • 1 pinch sea salt and black pepper
  • 1 packet of British asparagus, trimmed of woody ends
  • 1 pinch togarashi seasoning (optional, you could use cayenne pepper)
  • 2 x 150g rib eye steaks
  • 1 tbsp vegetable oil plus a dash more for cooking the British asparagus
  • 1 pinch sea salt and black pepper
  • 1 packet of British asparagus, trimmed of woody ends
  • 1 pinch togarashi seasoning (optional, you could use cayenne pepper)
To serve
  • 1 handful white and black sesame seeds
  • 1 handful white and black sesame seeds
  • 1 handful white and black sesame seeds

Details

  • Cuisine: Japanese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. To make the teriyaki sauce, 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.
  2. 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.
  3. 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.
  4. Split the asparagus between two plates. Carve the steaks into thin 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 togarashi if using and sesame seeds.

This recipe was devised for British Asparagus

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