T-bone steaks with cognac marinade

Total time: 32m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 788 Kcal, 62g Protein, 8g Carbohydrates, 53g Fat


  • Steak & marinade
  • 2 T-bone steaks (approx. 700 g/approx.
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • 3 tbsp cognac
  • Vegetables
  • 500 g green asparagus, lower third peeled
  • 500 g vine-ripened cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp sage, finely chopped
  • 1 tsp smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
  • 0.5 tsp pepper (e.g. Fine Food Tasmanian Pepper)
  • Grill
  • 0.25 tsp smoked salt (e.g. Fine Food Smoked Sesame Salt Salt)
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • Utensils
  • For a grill or aluminium tray

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  • Steak & marinade

    Remove the meat from the fridge 30 mins. prior to cooking. Combine the lime juice, olive oil and cognac, set aside half of the marinade. Brush the steak with the remainder of the marinade.
  • Vegetables

    In a wide dish, mix the asparagus with all the other ingredients up to and including the pepper. Tie the asparagus into bunches of five using cooking string, place the tomatoes in the grill tray.
  • Grill

    Charcoal/gas/electric grill: Grill the meat and vegetables over/on a medium heat (approx. 220°C) for approx. 6 mins. on each side. Once turned, brush the meat with the reserved marinade, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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