Fast Recipes

T-bone steaks with barbecued lettuce and peas

Australian Gourmet Traveller recipe for T-bone steaks with barbecued lettuce and peas.

By Emma Knowles
  • Serves 4
  • Print
T-bone steaks with barbecued lettuce and peas
Grilled lettuce - a summer revelation.


  • 2 T-bone steaks (about 450gm each), at room temperature
  • For drizzling: olive oil
  • 2 baby cos lettuce hearts, halved
  • 150 gm frozen peas
  • 150 gm sugar snap peas, trimmed
  • 1 cup (loosely packed) mint
  • 2 spring onions, thinly sliced
Buttermilk dressing
  • 90 ml buttermilk
  • 50 ml extra-virgin olive oil
  • 1 tbsp Sherry vinegar
  • Finely grated rind and juice of 1 lemon
  • ½ small garlic clove, finely chopped


  • 1
    Heat a barbecue or char-grill pan to high heat. Drizzle steak with oil and season to taste. Grill, turning once, until cooked to your liking (6-8 minutes for medium-rare). Set aside to rest for 10 minutes.
  • 2
    Drizzle cut sides of lettuce hearts with a little oil and grill until lightly charred (1-2 minutes), then transfer to a bowl. Blanch peas until bright green (1-2 minutes), drain and refresh, drain well and add to lettuce with mint.
  • 3
    For buttermilk dressing, shake ingredients in a jar to combine amd season to taste.
  • 4
    To serve, drizzle buttermilk dressing over lettuce mixture to taste and toss lightly to combine. Serve with steaks, with extra buttermilk dressing alongside.