Beef Steak with Thyme Balsamic Jus and Chargrilled Asparagus

Serves 4
Preparation time 10 minutes
Cooking time 10 minutes


Tick off the ingredients as you buy them

  • 2 bunches baby asparagus, trimmed
  • Moro Extra Virgin Olive Oil
  • 4 beef steaks (porterhouse, scotch, rump or fillet)
  • sea salt and freshly ground black pepper, to taste
  • 2 cloves garlic, peeled and cut into thin slices
  • ½ cup Moro Aged Balsamic Vinegar
  • 100g salted butter, cubed
  • 2 tablespoons fresh thyme sprigs

Coat asparagus in 1 tablespoon Moro Extra Virgin Olive Oil and chargrill until tender. Heat 1 tablespoon olive oil in a pan, season steaks and pan fry in hot pan for 3-4 minutes on each side, or until done to your liking. Remove and allow to rest. Add 1 tablespoon olive oil to pan and sauté garlic until softened. Deglaze pan with Moro Aged Balsamic Vinegar and remove from heat. Swirl in butter until just melted to make a jus. Add thyme and season to taste. Serve steaks with asparagus and drizzle both with Thyme Balsamic Jus.