Char-grilled beef T-bone with crushed tomato and bread salad
A T-bone is a mammoth cut of meat; often one steak will serve two people.
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Serves
4
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50 ml
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olive oil
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1
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garlic clove, finely chopped
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½
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lemon, finely grated rind and juice only
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1 tbsp
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finely chopped thyme
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2
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beef T-bone steaks (about 400gm each), at room temperature
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250 gm
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cherry tomatoes (about 1 punnet)
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400 gm
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oxheart tomatoes (about 3), coarsely chopped
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90 ml
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extra-virgin olive oil
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2 tbsp
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aged red wine vinegar
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4
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thick sourdough bread slices
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1
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garlic clove, halved
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1 cup
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(loosely packed) basil, coarsely torn
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1
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Preheat a char-grill to medium-high heat. Combine olive oil, chopped garlic, rind, juice and thyme in a bowl, season to taste. Brush both sides of T-bone lightly with oil mixture, season to taste and char-grill, turning and basting frequently to prevent burning, until cooked to your liking (10-12 minutes for medium-rare), stand in a warm place to rest for 10 minutes.
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2
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Meanwhile, coarsely crush small tomatoes with your hands over a bowl to catch juices, adding tomatoes to bowl as you go. Add oxheart tomato, 60ml extra-virgin olive oil and vinegar. Season to taste with sea salt, freshly ground pepper and a pinch of sugar, set aside.
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3
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Meanwhile, brush both sides of bread slices with remaining extra-virgin olive oil and char-grill, turning once, until well toasted (2-3 minutes). Rub both sides of toast with cut-side of garlic, then break into coarse pieces. Add to tomato mixture with basil, toss lightly to combine and serve with char-grilled T-bone.
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This recipe is from the January 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Jason Loucas
STYLING Emma Knowles