Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
  BBQ magazine Merchandise
 

Join us on      

@thebbqmag for all

MENU
 

 

 

T-bone steak with balsamic crusted tomatoes, watercress and roasted garlic pesto

Celebrating Great British Beef Week #GBBW22. Steaks cook really well in a Morso wood-fired oven; they can be barbecued and will stay moist and juicy and are ideal with fresh pesto and seasonal veg, which can also be cooked on the Morso.

 Jenny Bristow   Spring 2022 Join us on        @thebbqmag

 #JennyBristow #Steak #GBBW22

 

 

 

Steaks can either be cooked in a cast iron griddle pan, on a griddle plate, or cooked on a rack over the embers, turning once and keeping the rack away from the naked flame. 

 

Ingredients

 

T-bone steak with balsamic crusted tomatoes, watercress and roasted garlic pesto

  • 1-2 T-bone steaks, approximately 450g
  • Olive oil for brushing
  • 1 tsp Himalayan salt
  • Cracked black pepper
  • 200g vine tomatoes
  • 2 tsp honey & chilli balsamic vinegar
  • 200g watercress/coriander
  • 1 head of garlic, roasted
  • 50g grated parmesan
  • 125ml rapeseed or olive oil
  • 1 lemon, rind and juice
  • 25g pine nuts

 

Method

 

  1. To make the pesto, roast the garlic in a small piece of aluminium foil, sprinkle with
  2. a little oil and roast at 200°C/Gas mark 6 for approximately 25 minutes, until soft. Allow to cool then squeeze the garlic into a food processor along with the watercress/coriander, lemon rind, juice, pine nuts and parmesan and olive oil. Whizz until soft then season with salt and pepper.
  3. To cook the steak, prepare either a grill pan or Morso plate. Brush the steaks with oil, and sprinkle with crushed Himalayan salt. Cook for 4-5 minutes on each side or a little longer to your liking. Alongside the steaks, add the tomatoes on the vine, sprinkle with balsamic and cook until slightly softened and blackened. Serve with pesto, and green salad.

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

   

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2022 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here