Asian Glazed T-Bone Steak with Minty Pineapple Salsa
6 Quality Mark T-bone steaks
3 tbsp Olivado Rosemary-Infused Avocado Oil
1 tbsp oyster sauce
3 tbsp soy sauce
pinch of ground star anise
freshly ground black pepper
minty pineapple Salsa
1 fresh pineapple
1 small red onion
4 spring onions
4 tbsp fresh mint
salt and freshly ground black pepper
In a shallow dish, mix the avocado oil with the oyster sauce, soy sauce, star anise and black pepper. Add the steaks and leave to marinate for at least 1 hour. Heat a ridged grill pan until just about starting to smoke. Place the steaks in the pan and cook over a medium to high heat for 3 to 4 minutes on each side.
For the minty pineapple salsa, remove the top and end of pineapple and cut off the skin with a sharp knife. Chop the ripe flesh into neat chunks. Remove the stalk and seeds from the pepper, and cut the flesh into dice-sized pieces. Slice the spring onion into thin slices. In a bowl, mix the pineapple, red pepper and spring onion. Chop the fresh mint and fold through with salt and freshly ground pepper to taste. Chill a little before serving with the T-bone steak and a green salad.