Name: Char-grilled beef T-bone with crushed tomato and bread salad
Yield: 4
Ingredients: 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

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

Australian Gourmet Traveller quick recipe for char-grilled beef T-bone with crushed tomato and bread salad.

Serves 4

A T-bone is a mammoth cut of meat; often one steak will serve two people.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.