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Barbecued T-bones with rough rocket salsa verde and crushed potato salad

You'll need

800 gm chat potatoes, peeled and halved 80 ml (1/3 cup) buttermilk 2 tbsp extra-virgin olive oil, plus extra for drizzling 1 tbsp white wine vinegar Finely grated rind and juice of ½ lemon 2 tsp Dijon mustard 1 garlic clove, finely chopped ½ cup coarsely chopped mixed herbs such as mint, flat-leaf parsley and chervil 2 spring onions, thinly sliced 4 T-bone steaks (about 250gm each), at room temperature   Rough rocket salsa verde 2 cups (firmly packed) rocket 80 ml extra-virgin olive oil 80 ml olive oil 20 gm finely grated parmesan Finely grated rind and juice of 1 lemon 1 garlic clove, coarsely chopped


  • 01
  • Boil potatoes in a large saucepan of salted water until tender (10-15 minutes). Drain, transfer to a bowl and coarsely crush with a fork or potato masher. Add buttermilk, extra-virgin olive oil, vinegar, rind, juice, mustard and garlic, season to taste and toss to combine. Just before serving, add herbs and spring onion and stir to combine.
  • 02
  • For rough rocket salsa verde, pulse ingredients in a food processor to a coarse paste, season to taste and set aside.
  • 03
  • Heat a char-grill pan or barbecue to high heat. Season steaks well, drizzle with oil and grill, turning occasionally, until cooked to your liking (6-7 minutes for medium-rare). Transfer to a plate to rest for a couple of minutes, then serve with potato salad and rocket salsa verde.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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