Recipes

Barbecued T-bone & salsa dragoncello

For this traditional Tuscan dish, use a single T-bone steak about 3-4cm thick. If you can't find one that thick, use a few smaller ones and take care not to overcook them!

Ingredients

  • 800g-1kg T-bone steak (see Tips)
  • Sea salt and freshly ground pepper
  • Extra virgin olive oil

  • For the salsa dragoncello
  • 1 thick slice stale sourdough bread, crusts removed and chopped
  • 2 tbsp red wine vinegar
  • 1 loosely filled cup tarragon (dragoncello in Italian) leaves
  • 1 garlic clove, chopped
  • 1 tsp sea salt, approx
  • ½ cup extra virgin olive oil

Method

Remove the steak from the fridge two hours before cooking and season liberally with salt.

Preheat the barbecue to hot. Rub steak with a little olive oil.

Place the steak on the grill and cook. For a rare steak, allow about six to seven minutes on each side depending on thickness; add a couple of minutes each side for medium. If the outside starts to burn before the steak is fully cooked, reduce the heat of the grill and cook until done to your liking. If your steak is very thick, you could simply use a meat thermometer to achieve the “done-ness” you prefer: 50°C for rare, 58°C for medium-rare.

Put steak on a plate, cover with foil and rest for 10 minutes.

For the salsa, place bread and vinegar in a mortar. Allow the bread to soak for a few minutes, then add the tarragon, garlic and salt. Pound with a pestle until a rough paste forms, then slowly add the oil until it forms a saucy consistency. Check seasoning.

Cut the fillet and sirloin away from the centre bone. Carve against the grain into 1½cm pieces. On a warmed plate, place the bone in the centre and rearrange the meat back next to it. Serve at the table with a bowl of salsa.

NOTES: Want something to drink?
Try the Vasse Felix "Filius" Cabernet Merlot 2014, Margaret River, WA.

This blend balances the concentration and structure of dark black fruits with cedary French oak and fine tannins. Rustic, earthy notes entwine with aromatics of pomegranate and cranberry. The bright palate structure shows wonderful herbal notes of sage and oregano, a great match for the tarragon in the salsa.

First published in the Good Weekend. Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.

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THE ROCKPOOL FILES