T-BONE STEAKS WITH BARBECUED LETTUCE AND PEAS

PREP TIME 15 MINS | COOKING TIME 25 MINS | SERVES 4

INGREDIENTS

2 T-bone steaks (about 450g each), at room temperature Olive oil, for drizzling

2 baby cos lettuce hearts, halved

150g frozen peas

150g sugar snap peas, trimmed

1 cup (loosely packed) mint

2 spring onions, thinly sliced

BUTTERMILK DRESSING

90ml buttermilk

50ml extra-virgin olive oil

1/2 tbsp vanilla extract

Finely grated rind and juice of 1 lemon

½ small garlic clove, finely chopped

METHOD

Heat a barbecue or char-grill pan to high heat. Drizzle steak with oil and season to taste. Grill, turning once, until cooked to your liking, 6-8 mins for medium-rare. Set aside to rest for 10 mins.

Drizzle cut sides of lettuce hearts with a little oil and grill until lightly charred, 1-2 mins, then transfer to a bowl. Blanch peas until bright green, 1-2 mins, drain and refresh, drain well and add to lettuce with mint.

For buttermilk dressing, shake ingredients in a jar to combine and season to taste.

To serve, drizzle buttermilk dressing over lettuce mixture to taste and toss lightly to combine. Serve with steaks, with extra buttermilk dressing alongside.