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

Serves:
4
Preparation Time:
10 mins
Cooking Time:
30 mins
Ingredients:
- 4x Tasman yearling beef T-bone steaks (without the fillet)
- sea salt flakes and pepper to season
- 2 tbsp extra virgin olive oil
- 2 corn cobs
- 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:
- 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.