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Char-grilled beef T-bone with crushed tomato and bread salad

You'll need

50 ml olive oil 1 garlic clove, finely chopped ½ lemon, finely grated rind and juice only 1 tbsp finely chopped thyme 2 beef T-bone steaks (about 400gm each), at room temperature 250 gm cherry tomatoes (about 1 punnet) 400 gm oxheart tomatoes (about 3), coarsely chopped 90 ml extra-virgin olive oil 2 tbsp aged red wine vinegar 4 thick sourdough bread slices 1 garlic clove, halved 1 cup (loosely packed) basil, coarsely torn


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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