T-Bone Steaks with Parmesan and Herb Dressing
Photography by Manja Wachsmuth.
This delicious dressing has myriad uses: spoon it over or serve alongside hot flatbreads or pizza, drizzle over a tomato salad or toss through hot pasta.
Serves: 4
INGREDIENTS
4 x T-bone steaks
olive oil
sea salt and freshly ground pepper
Parmesan dressing
zest 1 lemon
1 tablespoon lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon chilli flakes
1 spring onion, thinly sliced
2 tablespoons capers
2 tablespoons shredded basil, dill or flat-leaf parsley
50 gram piece Parmesan
METHOD
Parmesan dressing: Whisk the lemon juice, oil, garlic and chilli flakes together in a bowl and season. Stir in the lemon zest, spring onion, capers and the herb of choice. Chop the Parmesan into small pieces about the same size as the capers and stir into the dressing.
To cook: Rub the steaks with oil, salt and pepper. Heat a sauté pan or ridged grill until hot and cook the steaks for about 3–4 minutes each side or until cooked to your liking.
To serve: Top each T-bone with a spoonful of dressing, serving the rest separately. Serve with rocket mashed potatoes.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!