Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 thick-cut T-bone steak
- Grapeseed oil
- 2 tsp pepper
- 2 tsp salt
- 2 tbsp olive oil
- 2 tbsp parsley, chopped
- 2 tbsp coriander, chopped
- 2 tbsp coriander, chopped
- 1 clove garlic, chopped
- 1 truss cherry tomatoes
- Rocket, to serve
Method
- Remove the steak from the fridge 2 hours before cooking and pre-heat the barbecue to high
- Brush steak with oil and season with salt and pepper.
- Cook the steak on the barbecue for 3 mins, then adjust the temperature to 90° and cook for a further 3 mins. Repeat on the other side until cooked.
- Meanwhile, on a shallow plate, combine the olive oil, herbs and garlic.
- Remove the steak from the barbecue and coat it in the herby oil. Cover and set aside.
- In a small baking tray, place the truss tomatoes and season with salt and pepper. Barbecue the tomatoes over low heat for 6 mins until warmed through.
- Serve the steak with rocket and tomatoes.
- Tip: Don’t salt the steak until you are ready to cook it. It will draw the moisture out if it sits for too long.
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