Name: Barbecued t-bone steaks with tomato jam
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, thinly sliced; 3 medium tomatoes, core removed, cut into 2cm dice; 62.50 ml red wine vinegar; 86.88 gm molasses; 2.50 gm ground cumin; 1.20 gm salt; 4 beef t-bone steaks; 54.60 gm olive oil; 550g asparagus (about 3 bunches), ends trimmed; 2 extra tomatoes, core removed, cut in half

Barbecued t-bone steaks with tomato jam

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Prep Time:
20 minutes

Cook Time:
24 minutes

Total Time:
44 minutes

Grill succulent t-bone steaks by Curtis Stone, with roasted tomato, asparagus, and tomato jam on the side.

Ingredients:

1 brown onion, thinly sliced
3 medium tomatoes, core removed, cut into 2cm dice
62.50 ml red wine vinegar
86.88 gm molasses
2.50 gm ground cumin
1.20 gm salt
4 beef t-bone steaks
54.60 gm olive oil
550g asparagus (about 3 bunches), ends trimmed
2 extra tomatoes, core removed, cut in half

Instructions:

Preheat the BBQ or chargrill pan until it's sizzling at a medium-high heat.
To make the jam, heat oil in a medium saucepan over high heat for 3 minutes. Add onions and cook until golden brown, about 4 minutes. Then reduce heat to medium, add tomatoes, and cook for an additional 5 minutes.
Combine red wine vinegar, molasses, cumin, and salt in a saucepan. Heat over medium heat until the molasses boils, then lower the heat and simmer for 10-12 minutes until the mixture is reduced and thickened. Allow the mixture to cool to room temperature before using.
Drizzle steaks with a luxurious 2 tablespoons of olive oil and generously season with salt and pepper. Grill until perfectly seared, 2-3 minutes per side based on thickness. Rest the steak on a plate, preserving its succulence by tenting it lightly with foil.
Season asparagus and tomatoes with salt and pepper, then grill for 4 minutes, turning halfway through cooking.
Plate by arranging the steak on four serving plates, then distribute the asparagus and tomato among the plates and finish with a dollop of jam. Finally, generously drizzle any leftover pan juices over the top.

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