AT A GLANCE
Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.
|01||Heat a char-grill pan or barbecue to high heat. Rub steak all over with cut side of garlic, season well, then drizzle with 1 tbsp oil and grill, turning occasionally, until cooked to your liking (6-7 minutes for medium-rare). Leave to rest for 3-4 minutes.|
|02||Meanwhile, for salsa dragoncello, soak bread in vinegar in a small bowl until all absorbed, then pulse in a food processor with remaining ingredients to a coarse paste. Season to taste.|
|03||Blanch asparagus until bright green and just tender (1-2 minutes), drain well, toss in remaining oil and parmesan and season to taste. Divide steaks and asparagus among plates, drizzle with salsa dragoncello and serve with lemon and remaining salsa.|