Grilled T-bone steak with leek and apricot chimichurri
A T-bone steak is always an impressive thing to bring to the table – here, it's grilled to blushing pink perfection thanks to the Weber Genesis Smart grilling assistant and its step-by-step cooking notifications. Served with an inventive leek and apricot chimichurri to cut through the rich meat, it's a showstopper of a dish that really benefits from live-fire cooking.
Ingredients
T-bone steak
- 1 T-bone steak, weighing approx. 600g
- garlic salt
- coarsely ground black pepper
- olive oil
Chimichurri
- 100g of baby leeks
- 180g of dried apricots
- 100ml of white balsamic vinegar
- 50g of yellow cherry tomatoes
- 50g of cherry tomatoes
- 50ml of sherry vinegar
- 50ml of lemon juice
- 20g of sugar
- 150ml of olive oil
- 6g of soft herbs, a mix of parsley, tarragon and chervil, chiffonade
- sea salt
Cured shallots
- 200g of shallots , finely diced
- 15g of Maldon salt
- 15g of sugar
Method
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
- 200g of shallots , finely diced
- 15g of Maldon salt
- 15g of sugar
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
- 100g of baby leeks
- 80ml of white balsamic vinegar
- 180g of dried apricots
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
- 50g of yellow cherry tomatoes
- 50g of cherry tomatoes
- 20ml of white balsamic vinegar
- 50ml of sherry vinegar
- 50ml of lemon juice
- 20g of sugar
- 150ml of olive oil
- 6g of soft herbs, a mix of parsley, tarragon and chervil, chiffonade
- sea salt
Remove the steak from the fridge and season with garlic salt and pepper then leave to come to room temperature (about 30 minutes)
- 1 T-bone steak, weighing approx. 600g
- garlic salt
- coarsely ground black pepper
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
- olive oil
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
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Grilled T-bone steak with leek and apricot chimichurri
