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)
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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