Name: Bistecca with asparagus and salsa dragoncello
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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 rocket (firmly packed); ½ cup tarragon (loosely packed); 125 ml extra-virgin olive oil (½ cup); 2 small garlic cloves

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.

Ingredients

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 rocket (firmly packed)

½ cup tarragon (loosely packed)

125 ml extra-virgin olive oil (½ cup)

2 small garlic cloves

Method

1.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.

2.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.

3.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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