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Barbecued T-bones with herb oil and Taleggio onions


You'll need

6 small onions (about 80gm each), unpeeled 3-4 thick-cut (3cm-thick) beef T-bone steaks (450gm each) 200 ml mild extra-virgin olive oil ¼ cup (loosely packed) oregano 6 crushed black peppercorns 200 gm Taleggio, coarsely chopped To serve: lemon wedges

Method

  • 01
  • Heat a grill plate over a woodfired barbecue to low-medium heat, add onions and turn occasionally until tender (1-1½ hours). Keep warm.
  • 02
  • Stoke the fire to medium heat, add T-bones, season to taste and cook, turning once, until cooked to your liking (8-10 minutes each side for medium). Set aside in a warm place to rest (5-10 minutes). Season to taste with sea salt flakes just before serving.
  • 03
  • Meanwhile, warm oil, herbs and peppercorns gently in a small saucepan on the side of the barbecue.
  • 04
  • Remove any burnt skin from onions, then cut a cross in the top of each, dot with Taleggio and season generously. Serve with T-bones drizzled with herb oil, with lemon wedges for squeezing.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Big, rich Barossa shiraz.

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