Teryiaki steak to impress!

Teriyaki steak with sweet potato mousse and green asparagus with roasted sesame

This is one of my favorite dishes when I have guests. As I am not a meat person,
I gladly serve it to my carnivorous friends and make a salmon version for me or
other fish enthusiasts. I simply put salmon in a casserole, add salt and some fresh pepper pour some of the mariande over it and cook it in the oven for about
20 min at 180 °C.

Here’s what you need!

For the marinade

• 100 ml soya sauce
• 4 tb honey
• freshly grated ginger to taste (I use as thumb thick piece)
• 2 cloves of garlic (grated)
• olive oil

For the steak

• 400 gr entrecôte (the thicker the better)
• salt flakes
• sake

For the sweet potato mousse

• one big or two smaller sweet potatoes, peeled and quartered
• ½ teaspoon grated fresh ginger
• milk
• butter
• Freshly ground pepper
• ¼ teaspoon freshly grated nutmeg

For the asparagus

• 500 g green asparagus
• 3 tb sesame
• olive oils
• salt
• agave syrup
• aged balsamic vinegar

And here’s what you do!

• Remember to take the entrecôte out of the fridge so it has room temperature when you start working with it.
  
• Cover the meat in salt flakes and set in on a roast in the preheated oven (120 °C) for 25 min.
  
• Meanwhile the steak is sweating in the oven peel the potatoes, cut them in squares and boil them in salted water until they are soft (takes about 20 min)
• Peel the last quarter of the asparagus and blanch it for about 5 min in salted water and set it aside
• Roast the sesame in a pan and set it aside
• Mix all the ingredients for the marinade
• Move the steak from the roast to a frying pan and fry the steak on high temperature from both sides in some butter and deglaze it with a dash of sake.
• add the marinade and fry the steak for about 5 min (depends on the thickness of the meat). While the steak is cooking pour the marinade constantly over the meat.
• When the steak is done take it out of the pan and let it rest in aluminum foil for about ten minutes.
• Strain the potatoes and add butter, milk, ginger, nutmeg and pepper and mix it in a food processor until it’s fluffy and smooth and keep it warm.
• Add some oil to a pan and fry the asparagus with agave syrup and aged balsamic vinegar. At the end add the roasted sesame.
  
• Take the meat out of the foil and cut in slices.

• Place everything on a plate and serve right away!