||Brush the steaks lightly with oil and season with sea salt and freshly ground pepper. Preheat the barbecue char-grill plate to hot before adding the steaks.
||Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
||While steaks are cooking toss asparagus and mushrooms in the oil and cook on the barbecue. Once cooked, place them in a mixing bowl and add cherry tomatoes.
||Remove steaks from the heat, loosely cover with foil and rest for 2 to 4 minutes before serving. While the steaks are resting, toss asparagus mixture with a little of the Mojo sauce. Serve asparagus mixture alongside the steaks with remaining Mojo sauce on the side.
||To make the Mojo sauce; blend the vinegar, coriander, lime juice and olive oil until smooth. Add ground cashews, hot water and sugar, then blend until smooth. Season with ground pepper and salt to taste. Thin with a little more hot water if needed.