Bistecca with asparagus and salsa dragoncello

Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.

You'll need

4 T-bone steaks (about 250gm each), at room temperature 2 garlic cloves, halved 2 tbsp extra-virgin olive oil 2 bunches asparagus, trimmed Finely grated parmesan (optional) and lemon wedges, to serve   Salsa dragoncello 2 slices sourdough or ciabatta, crusts removed 2 tbsp red wine vinegar, or to taste 1½ cups (firmly packed) rocket ½ cup (loosely packed) tarragon 125 ml (½ cup) extra-virgin olive oil 2 small garlic cloves


  • 01
  • Heat a char-grill pan or barbecue to high heat. Rub steak all over with cut side of garlic, season well, then drizzle with 1 tbsp oil and grill, turning occasionally, until cooked to your liking (6-7 minutes for medium-rare). Leave to rest for 3-4 minutes.
  • 02
  • Meanwhile, for salsa dragoncello, soak bread in vinegar in a small bowl until all absorbed, then pulse in a food processor with remaining ingredients to a coarse paste. Season to taste.
  • 03
  • Blanch asparagus until bright green and just tender (1-2 minutes), drain well, toss in remaining oil and parmesan and season to taste. Divide steaks and asparagus among plates, drizzle with salsa dragoncello and serve with lemon and remaining salsa.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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