T-Bone with Mustard & Herb Butter 4 T-bone steaks 250 g butter (softened) 250 ml Dijon mustard 30 ml flat leaf parsley (chopped) 30 ml fresh chives (finely chopped) olive oil Mediterranean Summer Salad handful
T-Bone with Mustard & Herb Butter
- 4 T-bone steaks
- 250 g butter (softened)
- 250 ml Dijon mustard
- 30 ml flat leaf parsley (chopped)
- 30 ml fresh chives (finely chopped)
- olive oil
Mediterranean Summer Salad
- handful fresh rocket leaves
- 2 ripe tomatoes (diced)
- 150 g Feta (crumbed)
- 100 g kalamata olives (stoned and halved)
- freshly ground sea salt
- freshly ground black pepper
- 5 ml dried oregano
- extra virgin olive oil
- balsamic vinegar
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Make the herb butter by blending the butter, mustard and herbs together
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Place on a small piece of wax paper and form into a log shape
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Roll up and twist the ends
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Place in the refrigerator until needed
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There will be excess butter which will keep for 3 months
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Brush the T-bone steaks with a little of the olive oil and cook over medium coals for about 4 minutes per side, or until done as desired
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Mix the rocket and baby spinach leaves together
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Toss with the diced tomatoes, Feta and Kalamata olives
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To make the dressing, mix the salt, pepper, oregano, olive oil and balsamic vinegar in a bowl and whisk with a fork until amalgamated
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Drizzle over the salad just before serving
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Serve immediately with rounds of mustard herb butter and Mediterranean Summer Salad
Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.
Can also be made with club or sirloin.