Bistecca with asparagus and salsa dragoncello

SERVES 4

Simple 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. 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 cloves

1 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 White dish (with salsa) from Mud Australia. All other props stylist's own. Snapper All props stylist's own. Stockists p175.