serves
1
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
T-Bone
episode • The Cook Up with Adam Liaw • cooking • 26m
G
episode • The Cook Up with Adam Liaw • cooking • 26m
G
Ingredients
- 200 ml teriyaki marinade
- 4 garlic cloves, finely chopped
- 2 cm piece ginger, peeled and finely chopped
- Olive oil, for drizzling
- Sea salt flakes and ground black pepper
- 2 T-bone steaks, about 400 g each
- 1 bunch asparagus, trimmed
Resting time: 5 minutes
Marinating time: 30 minutes
Instructions
- Combine the teriyaki marinade, garlic, ginger, a drizzle of olive oil and a good grind of pepper in a large container. Add the steaks, turn to coat and stand for 30 minutes.
- Meanwhile, preheat a barbecue or chargrill pan to medium-high.
- Cook the steaks for 5 minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and stand for 5 minutes to rest.
- While the steaks are resting, toss the asparagus in a drizzle of olive oil and a little salt. Place on the grill and cook, turning frequently until tender.
- Serve the steaks drizzled with any resting juices, with the grilled asparagus on the side.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
T-Bone
