2T-bone steaks (about 400gm each), at room temperatureFor drizzling:olive oil300 gmmixed cherry tomatoes, larger ones halved2ripe vine-ripened tomatoes, thickly sliced50 mlextra-virgin olive oil1½ tbspaged balsamic vinegar, or to tasteJuiceand finely grated rind of ½ lemon1buffalo mozzarella (about 200gm), coarsely torn1/3 cup(loosely packed) small basil leaves
Heat a barbecue to medium-high heat. Drizzle steaks with a little olive oil, season to taste and barbecue, turning occasionally, until cooked to your liking (12-15 minutes for medium-rare). Set aside to rest (10 minutes).
Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice and rind in a bowl and season to taste. Just before serving, add mozzarella and basil and toss to combine. Pile on top of steaks and serve.