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  1. Home
  2. paleo beef recipe

T-bone with grilled corn salsa and garlic-thyme butter

Your barbecue lunch will zing with the zesty addition of this citrus and herby side. - by Hannah Oakshott
  • 21 Sep 2017
T-bone with grilled corn salsa and garlic-thyme butter
Cook: 30 Minutes - easy - Serves 4 - gluten-free - dairy-free - egg-free - paleo - pregnancy-safe
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Your barbecue lunch will zing with the zesty addition of this citrus and herby side.

Ingredients

4 x veal T-bone steaks

sea salt flakes and pepper to season

2 Tbsp extra virgin olive oil

2 cob corn

1 green capsicum, diced

1 red onion, diced

2 ripe tomatoes, deseeded, diced

4 green shallots, sliced

½ bunch basil, leaves picked, torn

1 orange, peeled, diced

6 cloves garlic, peeled

½ bunch thyme, leaves picked

2 anchovy fillets

125 g unsalted butter

Method

  1. Preheat barbecue grill plate to medium. Season steaks generously then rub with 1⁄2 of the oil. Cook on grill, turning regularly, for 4 minutes each side then stand upright on flat part of bone and cook for a further 4 minutes. Set aside for 3 minutes to rest.
  2. Meanwhile, rub corn with remaining oil and cook, turning regularly, on grill for 5 minutes or until lightly blackened. Cut kernels off cobs and put in a large bowl. Add capsicum, onion, tomato, shallots, basil and orange, then stir to combine. Season with salt.
  3. Use a mortar and pestle to pound garlic, thyme, anchovy fillets and a little salt to form a paste. Add butter and continue pounding until smooth. Season with salt and a very generous amount of pepper. Serve steaks with a spoon of salsa and butter, with remaining salsa on the side.

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