Italian-style Grilled T-Bone Steaks
Yield: 6 servings
3 t-bone steaks, about 1 1/2-inches thick and 1 1/2 to 2 pounds each
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons kosher salt
1 tablespoon cracked black pepper
6 ounces fresh arugula, washed and dried
2 tablespoons lemon juice, or more to taste
1 1/2 teaspoons coarse sea salt
1/2 cup 1-inch wide strips Parmigiano-Reggiano, for garnish
Grilled Radicchio, recipe follows
Balsamic Cipollini Onions, recipe follows
Allow the steaks to come to room temperature, then rub each steak with
1 tablespoon of the olive oil and season each steak with 2 teaspoons
of the kosher salt and 1 teaspoon of the cracked black pepper.
Preheat a grill to medium-high. Grill the steaks, rotating each steak
90 degrees midway through cooking on each side, about 6 to 8 minutes
per side for medium rare. Transfer the steaks to a platter to rest for
5 minutes before serving.
When ready to serve, slice the 2 sides of each steak away from the
t-shaped bones and slice both portions of each steak into very thin
slices against the grain of the meat. Divide the arugula evenly among
6 large dinner plates and divide the steak slices evenly among the top
of the greens on each plate. Drizzle any accumulated meat juices over
the top of the meat. Sprinkle 2 teaspoons of the lemon juice and 1
tablespoon of the remaining olive oil over each plate. Sprinkle 1/4
teaspoon of the sea salt over each plate and garnish with strips of
Parmigiano-Reggiano, if desired. Serve immediately with the radicchio
3 to 4 heads radicchio di Treviso
Salt and pepper
Preheat the grill to medium-high.
Cut the radicchio heads in half lengthwise and brush with olive oil.
Sprinkle with salt and pepper. Place radicchio on the grill, cut side
down, and grill until lightly charred. Remove from heat and serve with
Balsamic Cipollini Onions:
15 whole cipollini onions, peeled
3 tablespoons sugar
1/2 cup balsamic vinegar
Fill a skillet or saucepan with a tight-fitting lid with 1 or 2 inches
of water. Bring to a simmer, add onions, and cook until tender. Remove
lid and add sugar and balsamic. Continue cooking until vinegar mixture
is reduced to a glaze. Serve with the steaks.
Hope you like it. Enjoy!
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