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.
Ingredients
- rosemary a sprig, leaves only
- garlic ½ clove
- extra-virgin olive oil
- T-bone steaks 2 × 3cm-thick steaks (about 750g each)
- rocket 50g
- parmesan 40g piece
- balsamic vinegar 1 tbsp of a good, thick one
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 639
- Fat 40.8g
- Carbs 0.2g
- Protein 67.8g
- Salt 0.58g
