Fast Recipes

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

Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

By Emma Knowles
  • Serves 4
Barbecued T-bones with rough rocket salsa verde and crushed potato salad
Barbecued T-bones with rough rocket salsa verde and crushed potato salad

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    For rough rocket salsa verde, pulse ingredients in a food processor to a coarse paste, season to taste and set aside.
  • 3
    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.