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

t bone beef
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: 
  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.
Results may vary.