Grilled T-bone steak with leek and apricot chimichurri

Begin by curing the shallots which will be stirred through the chimichurri. Mix the salt and sugar together and stir through the chopped shallots. Leave to cure for 30 minutes, then rinse in cold water, place into a muslin cloth or J-cloth and squeeze out as much excess water as you can

Slice the baby leeks on an angle into 2cm pieces then blanch in salted boiling water for 2 minutes. In a separate pan, pour in 80ml of the white balsamic vinegar with the chopped apricots and a pinch of salt. Bring to a simmer then add the drained leeks, take off the heat and leave to cool in the liquid

Cut the cherry tomatoes in half and place in a bowl with the cured shallots, sherry vinegar, the remaining 20ml of white balsamic vinegar, lemon juice, sugar, herbs and olive oil. Once completely cooled, stir through the leek and apricot mixture too. Taste and season with salt

Remove the steak from the fridge and season with garlic salt and pepper then leave to come to room temperature (about 30 minutes)

Preheat the Weber® barbecue to 200ºC. Rub the steak on both sides with a little olive oil then place onto the grill directly over the heat

Cook for 2 minutes then turn the steak 90º and cook for 2 more minutes to achieve criss-cross bar marks. Flip the steak over, turn the temperature down to 140ºC and insert the thermometer into the centre of the steak.

Close the barbecue lid and cook until the steak has a core temperature of 55ºC (for medium-rare). At this point, remove the steak and leave to rest in a warm place for 5 minutes before carving

To carve, cut each side of the steak off the bone, slice then place back beside the bone and sprinkle the meat with a little maldon salt. Serve up with the chimichurri either on the side or over the top of the meat