I realised today that I hadn’t updated this blog for a week. I’ve been doing lots of cooking, but it has all been recipes I’ve already blogged about. So today I texted Alberto and told him that I was cooking him dinner. It turned out that he’s got to be up at 5am tomorrow morning so he was quite glad for me to cook. I flicked through several cook books and eventually decided upon this one from the Giraffe cook book. It’s a tasty one. The recipe recommends marinating the steaks for several hours – I could only manage about an hour and a half but the meat was still wonderfully flavoured so I can only imagine how good it would’ve tasted if I’d managed the full time.
I served this with wasabi mash and steamed bok choi.
2 sirloin steaks
3 tablespoons of teriyaki sauce
3cm piece of ginger, peeled and grated
2 cloves of garlic, finely sliced and lightly mashed with a little salt
12 asparagus spears – chop of the last, woody inch or two
8 spring onions, trimmed but left whole, with the green parts attached
Combine the teriyaki sauce with the ginger and garlic. Toss the steaks in the marinade so that they are well coated and refrigerate for as long as possible.
Drain the steaks, lightly oil a ridged frying pan and heat over a medium heat. Cook the steaks for 2-3 minutes each side, until done to your taste.
Remove from the pan and keep warm.
Blanch the asparagus and spring onions in boiling salted water for 3 minutes, drain and refresh with cold water.
Lightly oil the ridged pan, heat over a medium heat and sear the onions and asparagus for 3-4 minutes, or until cooked.
Slice the steaks thinly on the diagonal.
Serve with the onions and asparagus and with a small bowl of soy sauce for dipping.