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.
- 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
- 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
- 1Heat 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.
- 2Meanwhile, 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.
- 3Blanch 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.
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