Barbecued T-bones with tomato, mozzarella and basil


  • Serves 2 - 4 people

  • 2 T-bone steaks (about 400gm each), at room temperature
  • For drizzling: olive oil
  • 300 gm mixed cherry tomatoes, larger ones halved
  • 2 ripe vine-ripened tomatoes, thickly sliced
  • 50 ml extra-virgin olive oil
  • 1½ tbsp aged balsamic vinegar, or to taste
  • Juice and finely grated rind of ½ lemon
  • 1 buffalo mozzarella (about 200gm), coarsely torn
  • 1/3 cup (loosely packed) small basil leaves
01   Heat a barbecue to medium-high heat. Drizzle steaks with a little olive oil, season to taste and barbecue, turning occasionally, until cooked to your liking (12-15 minutes for medium-rare). Set aside to rest (10 minutes).
02   Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice and rind in a bowl and season to taste. Just before serving, add mozzarella and basil and toss to combine. Pile on top of steaks and serve.
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