T-Bone steaks with chopped green garni, grilled tomatoes, cheese, olives and herbs

T-Bone steaks with chopped green garni, grilled tomatoes, cheese, olives, herbs

  • Preparation Time15 mins
  • Cooking Time22 mins
  • Serves6
  • DifficultyEasy
6 (2.5cm-thick) t-bone steaks
60ml extra-virgin olive oil, plus some for drizzling
6 vine-ripe tomatoes, tops removed, seeds scooped out
Salt and pepper
3 slices good-quality bread, crusts trimmed, torn into pieces
50g pitted good-quality green or black olives, a couple of handfuls
3 handfuls flat-leaf parsley tops
5 to 6 stems fresh sage, stripped
80g grated Romano cheese, 3 handfuls
150g rocket, chopped
A handful of shredded or torn basil
1/2 lemon, juiced
1) Preheat oven to 190C/Gas 5. Preheat a large griddle or large frying pan over high heat. Brush the meat with extra-virgin olive oil, you'll need about 3 tablespoons.

2) Sear the steaks for 2 minutes on each side, three at a time. Arrange steaks on a baking tray.

3) When steaks are all seared off, transfer to oven and roast for 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.

4) Place tomatoes on a griddle pan and season with salt and pepper. Set aside.

5) Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.

6) Dress the chopped rocket and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.

7) Remove steaks and let rest.

8) Switch grill on and grill tomatoes a couple of minutes to brown the cheese and breadcrumbs on top.

Serve steaks with greens on top and grilled tomatoes alongside.

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