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Most meat is marinated in dry spices (a dry rub) or a traditional wet marinade which may include spices, garlic, wine, whatever.
This recipe marinates the meat after it is cooked, while it’s resting, so it takes no extra time at all. Italians have long used a banua cauda, or warm bath of garlic, oil, fresh herbs and sometimes anchovies to flavour vegetables after they’re cooked and this is exactly the same principle.... Read more.
Brush the steak on both sides with a little of the oil and season well with salt and pepper.
Cook the steak over a medium char grill (it’s a thick lump of meat and you don’t want it black as charcoal) until it is rare or medium rare. When you turn the meat, place the asparagus on the char grill and cook until they begin to soften. As the meat is nearly done, place a tablespoon of the oil in a small baking dish and place it on the barbecue. Add the garlic and anchovies and stir until the anchovies ‘melt’ and the garlic is just a pale golden brown. Add the rosemary and the rest of the oil, just warming it through. Add the lemon zest and juice and plenty of sea salt and black pepper.
Place the steak and asparagus in the baking dish and loosely cover with foil. Turn the steak after five minutes and leave for another two. Remove the steak and cut into thick slices. Serve with the asparagus, potatoes and the remaining marinade spooned over the meat and asparagus.
Tasty Conversations, featuring Kim Terakes. Director / DOP Geoff Brown, Producer Benjamin O'Donnell.
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