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.