Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Beef, Easy recipes
Convenience recipes: four or less

Real Living recipe for T-Bones with bbq asparagus panzanella.

INGREDIENTS

1 tsp ground oregano
2 tsp dried basil leaves
2 tsp sea salt
½ tsp cracked black pepper
2 tbsp olive oil
4 x 300g T-bone steaks

Panzanella
1 bunch asparagus spears, trimmed
4 thick slices sourdough
1 tbsp lemon juice
3 tbsp extra virgin olive oil
1 garlic clove, peeled
4 roma tomatoes, chopped roughly
½ bunch basil leaves, torn if large
½ small Spanish onion, sliced
Sea salt & black pepper

Equipment
Sharp knife
Barbecue or chargrill pan
Small mixing bowl
Tongs
Large mixing bowl

METHOD

Preheat barbecue or chargrill to high heat.

Combine oregano, dried basil, salt, pepper and 1½ tbsp olive oil in small bowl. Rub mixture into steaks. Drizzle asparagus with remaining olive oil and season.

Place steaks on grill section of barbecue and cook for 2½ mins on each side. Turn upwards onto the bone and cook for 1 to 2 mins for medium, or until cooked to your liking. (Turning onto the bone ensures the meat is evenly cooked by warming through the centre of the bone.) Remove from barbecue and rest for a few mins.

Meanwhile, grill asparagus for 3 mins until just tender. Cut into thirds. Grill bread for 1 to 2 mins on each side until toasted.

Make dressing Combine lemon juice and extra virgin olive oil in large mixing bowl.

Rub bread with garlic clove and tear into bite-size pieces. Add to bowl with asparagus, tomatoes and basil. Toss well to coat in dressing and season to taste.

Serve panzanella with rested T-bone steaks. Delicious!