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  • a sprig rosemary
    leaves only
  • ½ clove garlic
  • extra-virgin olive oil
  • 2 × 3cm-thick steaks (about 750g each) T-bone steaks
  • 50g rocket
  • 40g piece parmesan
  • 1 tbsp of a good balsamic vinegar
    thick one

Nutrition: per serving

  • kcal639
  • fat40.8g
  • carbs0.2g
  • protein67.8g
  • salt0.58g

Method

  • step 1

    Finely chop the rosemary, then pound it to a paste with the garlic and a pinch of salt and pepper. Stir in 2 tbsp of oil.

  • step 2

    Take the steaks out of the fridge and leave to come to room temperature before cooking. Heat a griddle pan over a medium heat or get a barbecue going and allow the coals to die down a little – the heat mustn’t be too fierce. Season and grill the steaks for 3 minutes on each side. Turn the meat again, and cook for a further 3 minutes. Turn once more, painting the more cooked side with some of the rosemary oil.

  • step 3

    After another 3 minutes, paint the other side. Turn the meat on its side, to make the fat sizzle, then remove from the heat and leave to rest for 5 minutes. These timings are for medium rare.

  • step 4

    Cut the meat from the bone, carve into slices and put on plates or one platter. Dress the plate with a small handful of rocket. Drizzle the remaining oil over the meat and leaves, then use a potato peeler to shave over the parmesan. Finally, drizzle with the balsamic, and serve.

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