Name: Barbecued T-bones with tomato, mozzarella and basil
Yield: 2 - 4
Ingredients: 2 T-bone steaks (about 400gm each), at room temperature; For drizzling: olive oil; 300 gm mixed cherry tomatoes, larger ones halved; 2 ripe vine-ripened tomatoes, thickly sliced; 50 ml extra-virgin olive oil; 1½ tbsp aged balsamic vinegar, or to taste; Juice and finely grated rind of ½ lemon; 1 buffalo mozzarella (about 200gm), coarsely torn; 1/3 cup (loosely packed) small basil leaves

Ingredients

2 T-bone steaks (about 400gm each), at room temperature

For drizzling: olive oil

300 gm mixed cherry tomatoes, larger ones halved

2 ripe vine-ripened tomatoes, thickly sliced

50 ml extra-virgin olive oil

1½ tbsp aged balsamic vinegar, or to taste

Juice and finely grated rind of ½ lemon

1 buffalo mozzarella (about 200gm), coarsely torn

1/3 cup (loosely packed) small basil leaves

Method

Main

1.Heat a barbecue to medium-high heat. Drizzle steaks with a little olive oil, season to taste and barbecue, turning occasionally, until cooked to your liking (12-15 minutes for medium-rare). Set aside to rest (10 minutes).

2.Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice and rind in a bowl and season to taste. Just before serving, add mozzarella and basil and toss to combine. Pile on top of steaks and serve.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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