Few things pair better with beef than asparagus, especially now that it’s just starting to pop up in season. With that basic formula in mind — steak and asparagus — we’re publishing this recipe from Hardie Grant Books’ Izakaya cookbook. Speaking of pairings, izakaya food is meant to be washed down with copious amounts of beer. Have you seen our 10 Craft Beers For Spring? Those 10 gems just waiting to be served with your favorite bar foods.
- 6 asparagus spears, trimmed to 6 inches
- 2 6-ounce fillet steaks
- 2 teaspoons oil
For the marinade
- 1/4 cup sake
- 2 tablespoons Japanese soy sauce
- 1 tablespoon mirin
- 2 teaspoons caster (superfine) sugar
- To make the marinade, combine all the ingredients in a jug. Stir to dissolve the sugar, then set aside.
- Bring a deep frying pan of water to a simmer. Add the asparagus and cook for 3 minutes, or until just tender. Rinse well under cold running water.
- Slice each steak in half horizontally. Use a meat mallet to pound into 6 inch pieces, each one about 1/16 inch thick.
- Place two pieces of beef on a piece of plastic wrap so that they slightly overlap. Place three asparagus spears across the beef and roll from the short end using the plastic wrap as a guide. Twist each end of the plastic tightly and place in the fridge for 1 hour. Repeat this process with the remaining beef and asparagus.
- Remove the beef from the plastic wrap. Add it to the marinade and place in the fridge for 2 hours. Remove the beef from the marinade and pat dry with a paper towel.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the beef and cook, turning, for 5 minutes, or until browned. Add the marinade and simmer for 2 minutes, or until reduced.
- Transfer the beef rolls to a chopping board and slice each one in half. Drizzle over the pan juices to serve.
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