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Preparation time
30 minutes
Total time:
3 hours 40 minutes
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Ingredients
Grilled asian tuna and filet mignon
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4 tuna steaks, each about 170 g (6oz) and 2.5-cm (1-in.) thick
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or 4 filet mignon steaks, each 180 g (6oz) and 3.75-cm (1½-in.) thick
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125 mL (½ cup) canola oil
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60 mL (¼ cup) rice-wine vinegar
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45 mL (3 tbsp.) soy sauce
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45 mL (3 tbsp.) chopped fresh ginger
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30 mL (2 tbsp.) mirin
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Sufficient quantity of olive oil, for brushing
Grilled asparagus
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24 medium sized asparagus, trimmed
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30 mL (2 tbsp.) olive oil
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To taste, salt
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8 wooden skewers (15 cm/6-in.), soaked in warm water for 10 minutes
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Directions
GRILLED ASIAN TUNA AND FILET MIGNON
- Place tuna steaks or filet mignon steaks in shallow dish.
- In a small bowl, mix together the oil, vinegar, soy sauce, ginger, and mirin.
- Pour marinade over the tuna or filet mignon and turn to coat.
- Cover and refrigerate for 3 hours or overnight for increased flavour.
- Preheat barbecue to medium-high.
- Remove tuna or beef from marinade and let stand at room temp for 20 to 30 minutes. Set marinade aside.
- Brush both sides of tuna or beef with a little olive oil and place on the grill.
- Grill tuna steaks 2 or 3 minutes per side or until desired doneness, and the filet mignon steaks for 4 to 6 minutes per side or until desired doneness, brushing occasionally with remaining marinade
- Transfer tuna or beef to plate, cover with foil wrap, and let rest 5 to 10 minutes.
- Serve with grilled asparagus!
GILLED ASPARAGUS
- Heat BBQ to medium-high.
- Divide asparagus into 4 bunches of 6 each.
- Align each bunch in a flat row and thread 2 skewers crosswise through each bunch.
- Brush asparagus with oil and season with salt.
- Grill asparagus 3 to 5 minutes on each side, depending on thickness, until tender.
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