A T-bone is a mammoth cut of meat; often one steak will serve two people.
- 50 ml olive oil
- 1 garlic clove, finely chopped
- ½ lemon, finely grated rind and juice only
- 1 tbsp finely chopped thyme
- 2 beef T-bone steaks (about 400gm each), at room temperature
- 250 gm cherry tomatoes (about 1 punnet)
- 400 gm oxheart tomatoes (about 3), coarsely chopped
- 90 ml extra-virgin olive oil
- 2 tbsp aged red wine vinegar
- 4 thick sourdough bread slices
- 1 garlic clove, halved
- 1 cup (loosely packed) basil, coarsely torn
- 1Preheat a char-grill to medium-high heat. Combine olive oil, chopped garlic, rind, juice and thyme in a bowl, season to taste. Brush both sides of T-bone lightly with oil mixture, season to taste and char-grill, turning and basting frequently to prevent burning, until cooked to your liking (10-12 minutes for medium-rare), stand in a warm place to rest for 10 minutes.
- 2Meanwhile, coarsely crush small tomatoes with your hands over a bowl to catch juices, adding tomatoes to bowl as you go. Add oxheart tomato, 60ml extra-virgin olive oil and vinegar. Season to taste with sea salt, freshly ground pepper and a pinch of sugar, set aside.
- 3Meanwhile, brush both sides of bread slices with remaining extra-virgin olive oil and char-grill, turning once, until well toasted (2-3 minutes). Rub both sides of toast with cut-side of garlic, then break into coarse pieces. Add to tomato mixture with basil, toss lightly to combine and serve with char-grilled T-bone.
This recipe is from the January 2010 issue of .
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