Bistecca White dish
(with salsa) from Mud
Australia. All other props
stylist’s own. Snapper
All props stylist’s own.
Stockists p175.4 T-bone steaks (about
250gm each), at room
temperature
2 garlic cloves, halved
2 tbsp extra-virgin olive oil
2 bunches asparagus,
trimmed
Finely grated parmesan
(optional) and lemon
wedges, to serve
SALSA DRAGONCELLO
2 slices sourdough or
ciabatta, crusts removed
2 tbsp red wine vinegar,
or to taste
1½ cups (firmly packed) rocket
½ cup (loosely packed)
tarragon
125 ml (½ cup) extra-virgin
olive oil
2 small garlic cloves1 Heat a char-grill pan or
barbecue to high heat. Rub
steak all over with cut side of
garlic, season well, then drizzle
with 1 tbsp oil and grill, turning
occasionally, until cooked to
your liking (6-7 minutes for
medium-rare). Leave to rest for
3-4 minutes.
2 Meanwhile, for salsa
dragoncello, soak bread in
vinegar in a small bowl until all
absorbed, then pulse in a food
processor with remaining
ingredients to a coarse paste.
Season to taste.
3 Blanch asparagus until
bright green and just tender
(1-2 minutes; see cook's
notes p175), drain well, toss
in remaining oil and parmesan
and season to taste. Divide
steaks and asparagus among
plates, drizzle with salsa
dragoncello and serve with
lemon and remaining salsa. ➤Bistecca with asparagus and
salsa dragoncello SERVES 4Simple blanched asparagus makes a no-fuss accompaniment
to this steak, but for a smokier, nuttier flavour, toss the
spears on the grill while the T-bones are cooking.
GOURMET TRAVELLER 69Quick meals