AT A GLANCE
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
||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).
||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.
SUMMER, MOZZARELLA, BASIL, FAST, BEEF, MODERN AUSTRALIAN, MAIN, STEAK, CHEESE, TOMATOES
EMMA KNOWLES , ALICE STOREY
JOHN PAUL URIZAR