Barbecued rib eye steak recipe

• 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 togerashi seasoning (optional, you could use cayenne pepper)
• 75 ml (2.6fl oz) soy sauce
• 75 ml (2.6fl oz) mirin, Japanese sweet rice wine
• 75 ml (2.6fl oz) sake
• 1 tbsp sugar
• 1 handful white and black sesame seeds to serve

1. To make the teriyaki sauce, combine all ingredients in a saucepan.
2. Stir the mixture well.
3. Put it on medium heat and bring to a boil.
4. Turn the heat down to low and simmer for a couple minutes.
5. Stop the heat and cool the mixture.
6. It's now ready to use but if you have any left you can store the sauce in a clean bottle in the fridge.
7. Heat a griddle pan until really hot and almost smoking.
8. Rub the steaks with the oil, salt and pepper.
9. Griddle the steaks for 2 minutes on each side so that they're medium rare.
10. Leave to rest.
11. 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.
12. Split the asparagus between two plates.
13. Carve the steaks into 1cm strips and lay on top of the Asparagus pouring over the meat juices left from resting.
14. Cover each steak with a few tablespoons of teriyaki sauce and sprinkle with the togerashi if using and sesame seeds.

vegetable oil, salt, packet, togerashi seasoning, soy sauce, mirin, sake, sugar, handful

Taken from www.lovefood.com/guide/recipes/12044/gizzi-erskines-bbq-rib-eye-steak (may not work)