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 the British asparagus
sea salt and black pepper
1 packet of British asparagus, trimmed of woody ends
a pinch of Togerashi seasoning (optional, you could use cayenne pepper)
White and black sesame seeds to serve
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.
Rub the steaks with the oil, salt and pepper. Grill the steaks on a hot barbeque for 2 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 barbeque 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.
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.