Name: T-bone steaks with barbecued lettuce and peas
Yield: 4
Ingredients: 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

Grilled lettuce – a summer revelation.

Ingredients

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

Method

Main

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.

Styling by Emma Knowles

Styling by Aimee Jones