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

Proudly supported by

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

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.
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.
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.