T-Bone steaks with chopped green garni, grilled tomatoes, cheese, olives and herbs

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Ingredients

  • 6 (2.5cm-thick) t-bone steaks
  • 60ml extra-virgin olive oil, plus some for drizzling
  • 6 vine-ripe tomatoes, tops removed, seeds scooped out
  • Salt and pepper
  • 3 slices good-quality bread, crusts trimmed, torn into pieces
  • 50g pitted good-quality green or black olives, a couple of handfuls
  • 3 handfuls flat-leaf parsley tops
  • 5 to 6 stems fresh sage, stripped
  • 80g grated Romano cheese, 3 handfuls
  • 150g rocket, chopped
  • A handful of shredded or torn basil
  • 1/2 lemon, juiced

Use imperial measurements

Method

How to make T-Bone steaks with chopped green garni, grilled tomatoes, cheese, olives and herbs

1) Preheat oven to 190C/Gas 5. Preheat a large griddle or large frying pan over high heat. Brush the meat with extra-virgin olive oil, you'll need about 3 tablespoons.

2) Sear the steaks for 2 minutes on each side, three at a time. Arrange steaks on a baking tray.

3) When steaks are all seared off, transfer to oven and roast for 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.

4) Place tomatoes on a griddle pan and season with salt and pepper. Set aside.

5) Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.

6) Dress the chopped rocket and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.

7) Remove steaks and let rest.

8) Switch grill on and grill tomatoes a couple of minutes to brown the cheese and breadcrumbs on top.

Serve steaks with greens on top and grilled tomatoes alongside.

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