200g Rib eye steak
50g Green chilli, finely chopped and deseeded
50g Garlic, finely chopped
50g Olive oil
40g Baby green asparagus
Dash of roasted sesame oil
Wasabi paste (can be bought as a powder)
3ml Ponzu (alternatively mix lime juice, rice vinegar, and soy sauce to taste – temper with water)
1 Marinate the rib-eye steak the day before by placing it in a dish with the olive oil, diced chilli and garlic mix.
2 When you’re ready to prepare the meat, cook on a medium heat on a charcoal grill (the nicest way to enjoy rib-eye is medium-cooked, when the flesh is still slightly pink and the fat melts nicely).
3 When the meat is suitably grilled, steam the vegetables for one and a half minutes.
4 Chop the steak and present with a few drops of sesame oil on the top of the steamed vegetables and side of wasabi.