2T-bone steaks (about 450gm each), at room temperatureFor drizzling:olive oil2baby cos lettuce hearts, halved150 gmfrozen peas150 gmsugar snap peas, trimmed1 cup(loosely packed) mint2spring onions, thinly slicedButtermilk dressing90 mlbuttermilk50 mlextra-virgin olive oil1 tbspSherry vinegarFinelygrated rind and juice of 1 lemon½small garlic clove, finely chopped
Heat a barbecue or char-grill pan to high heat. Drizzle steak with oil and season to taste. Grill, turning once, until cooked to your liking (6-8 minutes for medium-rare). Set aside to rest for 10 minutes.
Drizzle cut sides of lettuce hearts with a little oil and grill until lightly charred (1-2 minutes), then transfer to a bowl. Blanch peas until bright green (1-2 minutes), drain and refresh, drain well and add to lettuce with mint.
For buttermilk dressing, shake ingredients in a jar to combine amd season to taste.
To serve, drizzle buttermilk dressing over lettuce mixture to taste and toss lightly to combine. Serve with steaks, with extra buttermilk dressing alongside.