3 medium tomatoes, core removed, cut into 2cm dice
1/4 cup red wine vinegar
1/4 cup molasses
1 tsp ground cumin
1/2 tsp salt
4 beef t-bone steaks
3 tbsp olive oil
550g asparagus (about 3 bunches), ends trimmed
2 extra tomatoes, core removed, cut in half
Nutrition info
Method
Step 1 Preheat BBQ or chargrill pan to medium-high heat.
Step 2 For the jam, add oil to a medium sized saucepan over high heat. Allow to heat for 3 minutes, then add onions and cook for 4 minutes, or until golden brown. Reduce heat to medium and add tomatoes, cook for another 5 minutes.
Step 3 Add red wine vinegar, molasses, cumin and salt. Cook over medium heat until molasses comes to the boil, reduce heat and simmer for 10-12 minutes until reduced and syrupy. Remove from heat and cool to room temperature.
Step 4 Drizzle steaks with 2 tablespoons of olive oil and season with salt and pepper. Place on grill for 2-3 minutes on each side, depending on thickness. Once steak is cooked to your liking, remove to a plate and lightly cover with foil.
Step 5 For the vegetables, season asparagus and tomatoes with salt and pepper. Place on grill and cook for 4 minutes, turning half way through.
Step 6 To plate, place steak on four serving plates, divide asparagus and tomato between the plates and top with jam. Drizzle over any remaining pan juices.