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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 steaks (approx. 700 g/approx.
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • 3 tbsp cognac
Vegetables
  • 500 g green asparagus, lower third peeled
  • 500 g vine-ripened cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp sage, finely chopped
  • 1 tsp smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
  • 0.5 tsp pepper (e.g. Fine Food Tasmanian Pepper)
Grill
  • 0.25 tsp smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
Tools
  • 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.
Vegetables
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.
Grill
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.