Barbecued T-bones with rough rocket salsa verde and crushed potato salad

AT A GLANCE

  • Serves 4 people

  • 800 gm chat potatoes, peeled and halved
  • 80 ml (1/3 cup) buttermilk
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp white wine vinegar
  • Finely grated rind and juice of ½ lemon
  • 2 tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • ½ cup coarsely chopped mixed herbs such as mint, flat-leaf parsley and chervil
  • 2 spring onions, thinly sliced
  • 4 T-bone steaks (about 250gm each), at room temperature
  •  
  • Rough rocket salsa verde
  • 2 cups (firmly packed) rocket
  • 80 ml extra-virgin olive oil
  • 80 ml olive oil
  • 20 gm finely grated parmesan
  • Finely grated rind and juice of 1 lemon
  • 1 garlic clove, coarsely chopped
01   Boil potatoes in a large saucepan of salted water until tender (10-15 minutes). Drain, transfer to a bowl and coarsely crush with a fork or potato masher. Add buttermilk, extra-virgin olive oil, vinegar, rind, juice, mustard and garlic, season to taste and toss to combine. Just before serving, add herbs and spring onion and stir to combine.
02   For rough rocket salsa verde, pulse ingredients in a food processor to a coarse paste, season to taste and set aside.
03   Heat a char-grill pan or barbecue to high heat. Season steaks well, drizzle with oil and grill, turning occasionally, until cooked to your liking (6-7 minutes for medium-rare). Transfer to a plate to rest for a couple of minutes, then serve with potato salad and rocket salsa verde.

Topics:

BEEF, POTATOES, MODERN AUSTRALIAN, ROCKET, BUTTERMILK, GARLIC, MAIN, STEAK, SUMMER, FAST

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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