Sunday, October 01, 2006

Grilled Beef & Asparagus.

Grilled Steak & Asparagus.

i learnt of this simple but rather delicious steak recipe from a friend of mine, Rico Stanley. he actually introduced me to my current favourite cut of beef, scotch fillet, which he marinated with the recipe i'm about to share. the recipe is good for grill, barbecue and pan-fry.

as a mid-afternoon snack, i'm serving this up to ryce and sio with just a bit of asparagus and onions.

(for the steak)
3 cut, steak (scotch fillet in my case)
6 tbsp, oyster sauce
4 tbsp, soya sauce
3 tbsp, olive oil
6 tbsp, chinese rice wine
2 tbsp, black pepper
1, onion (optional)

(for the asparagus side)
6 stick, asparagus
1 tbsp, salt
1 tbsp, pepper


Step 1: Preparing the steaks.
very simple, mix all the ingredients (except the onions) together, and leave the meat to marinate for about twenty minutes.

chop the onions up and spread them on a plate as a base for the steaks to sit on in the oven.

Step 2: Asparagusing.
cut the asparagus and erm... that's it. i've been told that you can give the asparagus a salt bath (soak them in water and salt for about ten minutes), but i like to keep the taste of asparagus as untainted as possible. so i generally don't like the salt bath.

Grilled Steak & Asparagus.

Step 3: Grilling everything.
here's the slightly tricky part because we all like our steaks cooked differently. this round, i'm doing medium-rare. i've set the steaks and the marinade on the bed of onions so that onions will grill nicely in the marinade.

preheat the oven at 250degrees for 5 minutes, and i leave the whole plate in for about 5-10 minutes, before flipping the beef over for the same amount of time. just be careful not to overdo your steaks.

if you like it fully cooked, you can just leave the steaks in for a slightly longer period of time. simple.

i left the asparagus inside to cook for the whole 20 minutes.

Final Serve.
sprinkle pepper and salt on the asparagus for added taste. take the onions out and serve them as a side as well.

Grilled Steak & Asparagus.

we like it, but only because we're such suckers for marinade. i've prepared this for another friend before, and he wasn't a fan of strong marinades--he liked his beef tasting only of beef.

if you like the recipe, but want to taste your beef still, i suggest a thicker cut of beef. this would help tremendously.

the asparagus was juicy and a little crunchy. tasted well on its own, but i did sprinkle salt and pepper on it. thought it was a nice balance to the marinated meat and onion.


L. said...

looks beautiful darling.

it also looks like i can make that with what i have in the fridge! :)

solvent_d said...

yay! finally something that you can make. i figured this would be considered a "fuss-free" dish, but i wasn't sure till you commented! :)

(i feel so "posh" over the past few dishes that you complained you couldn't make given your supplies.)

remember, presentation's half the battle won. the advice from "French Women Don't Get Fat" is that our food must always be beautifully set because that's part and parcel of our eating.

and then there're the various rich tastes that come from our selection of ingredients and the preparation. so although everything is served in smaller portions, every mouthful is a delightful bite.