T-bone steaks with tomato, caper and rosemary sauce
- June 2016
- Serves 4
- Hands-on time 30 min
This is steak – Venetian style – served sliced with a sweet and tangy cherry tomato, garlic, caper and rosemary sauce.
Our chargrilled florentine T-bone steak is a great crowdpleaser too, it’s scattered with lemon zest, garlic and rosemary before serving.
- 25.6g (6.7g saturated)
- 7.3g (6.3g sugars)
- 350g cherry tomatoes
- ½ onion, finely chopped
- 3 tbsp extra-virgin olive oil
- 2 fat garlic cloves, crushed
- 2 fresh rosemary sprigs, leaves of 1 finely chopped, 1 left whole
- 3 tbsp capers in brine, rinsed and drained
- 1 tbsp good quality balsamic vinegar (we like Belazu)
- Large pinch sugar
- 2 British grass-fed T-bone steaks, around 600-700g each, at room temperature
- Sunflower oil for rubbing
- Heat a frying pan until smoking hot. Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until the tomatoes have lots of spots of charring on them and are starting to split. Add a splash of water to the pan, let it bubble, then return to a low heat and add the onion and olive oil. Stir everything together and cook for 3-4 minutes until the onion has softened slightly.
- Add the garlic and whole rosemary sprig and cook for 2-3 minutes, stirring occasionally. Add the capers and cook for 2 minutes more, then add the balsamic vinegar and some black pepper. Taste and add a little salt or sugar if needed. Stir in the chopped rosemary leaves.
- Rub the steaks with oil and season all over with salt and pepper. Heat the oven to 220°C/200°C fan/gas 7. Heat 1 or 2 griddle pans to smoking hot and cook the steaks on them, pressing the meat down onto the bars using a spatula, for 2 minutes on each side, until coloured with a good crust. Transfer to a baking tray and put in the oven for 5 minutes for medium-rare, or 7-10 if you prefer it cooked more. Take the steaks out of the oven and rest on a plate for 5 minutes. Tip any juices into the tomatoes.
- To serve, reheat the tomato sauce quickly, then slice the steaks, removing the bone. Serve slices of steak with the tomato sauce spooned over. Roast potatoes would be a good accompaniment.
If you’re using good balsamic vinegar and your tomatoes are ripe, you probably won’t need any sugar – taste the sauce before adding it. You can also use balsamic glaze, in which case you won’t need sugar.
Make the tomato sauce up to 24 hours in advance and chill. Gently warm through before serving with the steaks.
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