for 4 person

Steak & marinade

2	T-bone steaks (approx. 700 g/approx. 4 cm thick)
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)
½ tsp	pepper (e.g. Fine Food Tasmanian Pepper)

Grill

¼ tsp	smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
a little	pepper (e.g. Fine Food Tasmanian Pepper)

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.

Show complete recipe