T-BONE STEAK WITH GARLIC AND ROSEMARY VINAIGRETTE MARINADE
This is the ideal recipe to impress friends at your next braai! Go to your local organic and hormone-free butchery (this dish is all about the beef, so the quality of your meat is a big factor!) and ask them to cut you a 1kg T-Bone (this will easily serve 2 hungry people).
Prep Time 45 min
Cook Time 20 min
1kg T-Bone Steak
150ml Extra Virgin Olive Oil
60ml Red Wine Vinegar
60ml Soy Sauce
2 Tbsp Maldon Salt Flakes
2 Tbsp Freshly Chopped Garlic
1 Tbsp Freshly Ground Black Pepper
75g Fresh Rosemary (2 big handfuls)
1.Combine Olive Oil, Vinegar, Soy Sauce, Salt, Pepper and Garlic and whisk into a vinaigrette.
2.Bruise the rosemary and rip into pieces, mix into vinaigrette.
3.Place T-Bone and marinade into a large Ziploc bag, seal with air expelled and marinade for at least 40 minutes, turning half way.
1.Heat grill/braai to smoking hot.
2.Place T-Bone fat side down and allow the fat to render for a few minutes.
3.Then braai to desired done-ness.
4.Because the steak is so thick and bone in, this is very difficult to overcook (which is great!).
5.Bank on at least 8-10 minutes per side for medium-rare, but use a meat thermometer or feel to determine this exactly.
6.Remove from grill and rest for at least half the cooking time.
7.Carve off the bone in thin slices and serve.
1.The longer you marinade the better, go overnight if you can!
I love doing roasted butternut and basil on the side and of course a good glug of red wine, but this goes equally well with a delicious buttery mash or simply a salad.