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T-bone steaks with smoky barbecue sauce and corn salad
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Curtis Stone's heavenly T-bone steaks with smoky barbecue sauce and corn salad.
Ingredients:
  • 4 x 400g thick beef T-bone steaks
  • 4 corn cobs, husks on
  • 36.40 gm olive oil
  • Zest and juice of 1 lemon
  • 150g feta, crumbled
  • 40.00 ml roughly chopped tarragon
  • 80g wild rocket leaves
  • 125g brown sugar
  • 2 tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 40.00 ml balsamic vinegar
  • 5 thyme sprigs
  • 1.25 gm smoked paprika (pimenton)
Instructions:
  • To make the barbecue sauce, heat a saucepan over high heat for 1 minute, then reduce to medium-high. Stir in the sugar until melted and caramelized, about 2-3 minutes. Cook tomato, onion, and garlic until onion softens, about 5-7 minutes. Add vinegar, thyme, and paprika, then simmer and stir occasionally until slightly thickened, about 10 minutes. Season with salt and pepper. Yields 1 1/3 cups.
  • 1. Preheat the barbecue until it's nice and hot. Grill the corn, turning occasionally, for about 10 minutes until it's tender. Remove from heat and keep it aside. 2. Season the steaks generously, then grill them for about 5 minutes on each side for a perfect medium-rare, or longer if you prefer. Let them rest for 5 minutes before serving.
  • Peel off the corn husks and silks, then cut off the kernels and place them in a large bowl. Mix in the oil, zest, juice, feta, and tarragon, then toss everything together.
  • Arrange the steaks and rocket leaves on plates, top with corn salad, drizzle with smoky barbecue sauce, and serve hot.

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