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T-bone steaks with cognac marinade
20 m active | 32 m total
Nutrition facts per serving:
  • Energy in kcal about 788
  • Fat about 53g
  • Carbohydrates about 8g
  • Protein about 62g
This is needed
This is needed for 4 people
Steak & marinade
  • 2 T-bone steak (approx. 700 g/approx. 4 cm thick)
  • 1 tbsp lime juice
  • 3 tbsp cognac
  • 2 tbsp olive oil
  • 500 g green asparagus, lower third peeled
  • 500 g vine-ripened cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp sage, finely chopped
  • 0.5 tsp pepper (e.g. Fine Food Tasmanian Pepper)
  • 1 tsp smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • 0.25 tsp smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
  • For a grill or aluminium tray
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And that's how it's done
And that's how it's done
Steak & marinade
Remove the meat from the fridge 30 mins. prior to cooking. Combine the lime juice, olive oil and cognac, set aside half of the marinade. Brush the steak with the remainder of the marinade.
In a wide dish, mix the asparagus with all the other ingredients up to and including the pepper. Tie the asparagus into bunches of five using cooking string, place the tomatoes in the grill tray.
Charcoal/gas/electric grill: Grill the meat and vegetables over/on a medium heat (approx. 220 °C for approx. 6 mins. on each side. Once turned, brush the meat with the reserved marinade, season.