Bistecca with asparagus and salsa dragoncello

AT A GLANCE

  • Serves 4 people

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.

  • 4 T-bone steaks (about 250gm each), at room temperature
  • 2 garlic cloves, halved
  • 2 tbsp extra-virgin olive oil
  • 2 bunches asparagus, trimmed
  • Finely grated parmesan (optional) and lemon wedges, to serve
  •  
  • Salsa dragoncello
  • 2 slices sourdough or ciabatta, crusts removed
  • 2 tbsp red wine vinegar, or to taste
  • 1½ cups (firmly packed) rocket
  • ½ cup (loosely packed) tarragon
  • 125 ml (½ cup) extra-virgin olive oil
  • 2 small garlic cloves
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.

Topics:

STEAK, SPRING, MAIN, TARRAGON, ASPARAGUS

Recipe:

MAX ADEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2017

Oct 2017

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