 |
Soy and Ginger T-Bones
T-bones are large steaks with two textures. One side of the bone has a firmer textured meat from the sirloin and the other, the eye fillet, is so soft it melts in your mouth. Serve with baby potatoes, baby carrots and batons of celery cooked in a light stock.
Ingredients – serves 4
4 T-bone steaks
4 Tbsp soy sauce
2 Tbsp fresh ginger, peeled and grated
1 clove garlic, finely chopped
1 Tbsp sesame oil
Small bunch chives, chopped
1 small onion, finely chopped
1 Tbsp olive oil
1 Tbsp butter
12 baby potatoes, peeled
12 baby carrots, peeled
3-4 sticks celery, cut into 4cm lengths
1 cup chicken stock
Extra chives, chopped
Salt and freshly ground black pepper
3 Tbsp olive oil to cook the steaks
Method
Place the steaks in a shallow dish with the soy sauce, ginger, garlic, sesame oil and chopped chives and marinate at least 2 hours.
To prepare the vegetables, place the onion, olive oil and butter in a deep sauté pan and cook over a gentle heat until the onion begins to soften. Add the potatoes, carrots and celery and toss well in the pan. Add the chicken stock and cook at a steady simmer until the vegetables are cooked and the stock is reduced. Sprinkle the extra chives over the top and season with salt and pepper. Keep warm.
To cook the steaks, heat a large frying pan or BBQ hotplate and add the olive oil. When the oil is smoking hot, cook the steaks two at a time, turning only once, until they reach the preferred degree of doneness. Rest the meat for 5 minutes before serving, then place each steak on a heated plate with a generous helping of vegetables.
Source: Beef and Lamb NZ |
|
|
