Beef rump steak with fried green asparagus

Ingredients for 2 servings:

• 2 steak(s) , (beef rump steak)
• 500 g asparagus, green
• 2 tbsp ghee (or oil)
• Salt and pepper, green and black, mixed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pink fried rump steak and asparagus fried al dente on the Teppan Yaki

Heat the Teppan Yaki to medium heat, melt 1 tablespoon of ghee, and fry the asparagus in it. When the underside is lightly browned, turn it over. When the top is also lightly brown, wrap the asparagus in aluminum foil and keep warm. Now heat the Teppan Yaki to its highest heat, melt the second tablespoon of ghee, and fry the steaks for just under two minutes on each side. Then wrap each steak individually in aluminum foil and keep warm for between five and ten minutes, depending on how done you want them. In the meantime, turn the Teppan Yaki back down to low heat, add the asparagus, season with salt and pepper, and finish frying. It’s okay if it still has a bite. Season the steaks with salt and pepper before serving. If you don’t have a Teppan Yaki, you can of course use a large frying pan. We think ciabatta or baguette work best with this.