Barbecued T-bones with herb oil and Taleggio onions

AT A GLANCE

  • Serves 8 people

  • 6 small onions (about 80gm each), unpeeled
  • 3-4 thick-cut (3cm-thick) beef T-bone steaks (450gm each)
  • 200 ml mild extra-virgin olive oil
  • ¼ cup (loosely packed) oregano
  • 6 crushed black peppercorns
  • 200 gm Taleggio, coarsely chopped
  • To serve: lemon wedges
01   Heat a grill plate over a woodfired barbecue to low-medium heat, add onions and turn occasionally until tender (1-1½ hours). Keep warm.
02   Stoke the fire to medium heat, add T-bones, season to taste and cook, turning once, until cooked to your liking (8-10 minutes each side for medium). Set aside in a warm place to rest (5-10 minutes). Season to taste with sea salt flakes just before serving.
03   Meanwhile, warm oil, herbs and peppercorns gently in a small saucepan on the side of the barbecue.
04   Remove any burnt skin from onions, then cut a cross in the top of each, dot with Taleggio and season generously. Serve with T-bones drizzled with herb oil, with lemon wedges for squeezing.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY , ALICE STOREY

Photography:

SHARYN CAIRNS

Styling:

GLEN PROEBSTEL , LISA FEATHERBY

Drinking Suggestion:

BIG, RICH BAROSSA SHIRAZ. , suggested by MAX ALLEN

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