Food Lovers Market
This is a perfect Friday night dinner and is quick to prepare.
A delicious thick, juicy, grilled T-bone steak, served with a homemade sweet and tangy tomato, pepper relish. Served with a side of oven roasted potato-and-rosemary wedges.
Ingredients
- 800g T-Bone steak
- 1 tbsp olive oil
- 2 tsp sea salt flakes
- 2 knobs of garlic butter
CHUNKY TOMATO AND PEPPER RELISH
- 500g tomatoes blanched and chopped
- 300g cherry tomatoes, halved
- 1 onion, diced
- 1 red pepper, seeds removed and diced
- 1 green pepper, seeds removed and diced
- 3 cloves garlic, finely chopped
- 1 small red chilli, seeds removed and finely chopped
- 2 tbsp olive oil
- 3 tbsp brown sugar
- 3 tbsp white wine vinegar
- 4 sprigs thyme, stalks removed
- 1 pinch freshly ground salt and pepper
Method
Heat the oil in a pan, add the diced onion, chilli, garlic, as well as diced red and green peppers.
Sauté on a medium to low heat until just soft.
Add the chopped tomatoes, sugar, vinegar and thyme.
Season with salt and pepper and stir.
Cook for about 10-15 mins until the tomatoes begin to break down.
Five mins into this cooking time add the halved cherry tomatoes. Set aside to cool.
Heat a griddle pan on high.
Rub T-bone steak with olive oil and sea salt.
Cook on each side for 5-6 mins for medium-rare or until done to your liking.
Remove from the heat, place 2 knobs of garlic butter in the centre of the steak and allow to rest for 5 minutes.
Serve with the tomato and pepper relish and some oven roasted potato and rosemary wedges.