Barbecued T-Bones with Salsa Verde & Potato Salad
Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Grill pan
- Grill
- Food processor
- Potato masher
- Microplane
- Saucepan
- Colander
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Tongs
- Plate
Ingredients
- 800 gm chat potatoes, peeled and halved
- 80 ml (1/3 cup) buttermilk
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 tbsp white wine vinegar
- Finely grated rind and juice of ½ lemon
- 2 tsp Dijon mustard
- 1 garlic clove, finely chopped
- ½ cup coarsely chopped mixed herbs such as mint, flat-leaf parsley and chervil
- 2 spring onions, thinly sliced
- 4 T-bone steaks (about 250gm each), at room temperature
- Rough rocket salsa verde
- 2 cups (firmly packed) rocket
- 80 ml extra-virgin olive oil
- 80 ml olive oil
- 20 gm finely grated parmesan
- Finely grated rind and juice of 1 lemon
- 1 garlic clove, coarsely chopped
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