Mix The Steakhouse Spice Blend, garlic, fish sauce, and soybean paste with the steak pieces in a bowl. Let the mixture marinate for at least 1 hour, or preferably overnight in the refrigerator. Then take out of the fridge 40 minutes before cooking. Preheat the barbecue to high heat 15 minutes.

Drizzle olive oil over the spring onions and sprinkle sea salt flakes. Grill the spring onions on each side for 2-3 minutes. Sear the steak on each side for a few minutes as well. Place the fat side of the steak onto the grill for a couple of minutes to render the fat. The steak is ready once the internal temperature reaches 60˚C (medium). Wrap it in foil and let it rest for ten minutes. Slice the steak against the grain, and garnish with sesame seeds. Serve with the spring onions and jasmine rice.