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T-bone steaks with barbecued lettuce and peas

Grilled lettuce - a summer revelation.

You'll need

2 T-bone steaks (about 450gm each), at room temperature For drizzling: olive oil 2 baby cos lettuce hearts, halved 150 gm frozen peas 150 gm sugar snap peas, trimmed 1 cup (loosely packed) mint 2 spring onions, thinly sliced   Buttermilk dressing 90 ml buttermilk 50 ml extra-virgin olive oil 1 tbsp Sherry vinegar Finely grated rind and juice of 1 lemon ½ small garlic clove, finely chopped


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For buttermilk dressing, shake ingredients in a jar to combine amd season to taste.
  • 04
  • To serve, drizzle buttermilk dressing over lettuce mixture to taste and toss lightly to combine. Serve with steaks, with extra buttermilk dressing alongside.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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