Name: Thick-cut T-bone tagliata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Thick-cut t-bone tagliata; 1 clove garlic, crushed; 2 teaspoon cracked black pepper; 2 tablespoon olive oil; 1 kilogram thick-cut t-bone steak; 1 1/2 tablespoon olive oil, extra; 1 tablespoon balsamic vinegar; 250 gram rocket (arugula) leaves; 1/2 cup (40g) shaved parmesan; 1 lemon (140g), cut into wedges

Thick-cut T-bone tagliata

Thick-cut T-bone tagliata, Italian sliced steak, served with zesty rocket and parmesan salad.

Ingredients

Thick-cut t-bone tagliata

1 clove garlic, crushed

2 teaspoon cracked black pepper

2 tablespoon olive oil

1 kilogram thick-cut t-bone steak

1 1/2 tablespoon olive oil, extra

1 tablespoon balsamic vinegar

250 gram rocket (arugula) leaves

1/2 cup (40g) shaved parmesan

1 lemon (140g), cut into wedges

Method

Thick-cut t-bone tagliata

1.Combine garlic, pepper and oil in a small bowl. Rub mixture over steak; season with salt.

2.Cook steak on a heated grill plate (or grill or barbecue) over medium heat for 15 minutes each side for medium, or until cooked as desired. (Adjust the temperature if cooking too quickly or too slowly.) Transfer to a tray; cover with foil, stand 10 minutes.

3.Meanwhile, combine extra oil and vinegar in a medium bowl; season to taste. Just before serving, add rocket and parmesan; toss to combine.

4.Cut steak into slices; serve with salad and lemon.

You will need to ask the butcher to cut this size T-bone or order it in advance.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Thick-cut t-bone tagliata

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