BUD­GET BBQ

Super Food Ideas - - FRONT PAGE -

SERVES 4 PREP 20 MIN­UTES (PLUS MAR­I­NAT­ING) COOK 40 MIN­UTES THESE LARGE T-BONES ARE DE­SIGNED

TO BE SHARED BE­TWEEN TWO

1 ta­ble­spoon le­mon zest 1½ ta­ble­spoons fresh thyme leaves ¼ cup ex­tra vir­gin olive oil 2 x 600g beef T-bone steaks 1 whole gar­lic bulb 100g but­ter, soft­ened 60g gor­gonzola cheese, crum­bled Veg­etable chips and salad leaves, to serve

1 Com­bine le­mon zest, 1 ta­ble­spoon thyme and 2 ta­ble­spoons oil in a large glass or ce­ramic dish. Add steaks. Rub to coat. Cover. Re­frig­er­ate for 2 hours to al­low flavours to de­velop. 2 Pre­heat oven to 220°C/200°C fan-forced. 3 Place gar­lic on a piece of foil. Driz­zle with re­main­ing oil. Bring edges of foil to­gether, twist­ing at the top to en­close. Roast gar­lic for 20 min­utes or un­til ten­der. Set aside to cool com­pletely. 4 Squeeze gar­lic from skins into a medium bowl. Add but­ter and gor­gonzola. Us­ing a wooden spoon, beat un­til com­bined. Stir in re­main­ing thyme. Sea­son with salt and pep­per. Trans­fer to a small serving bowl. 5 Heat a greased bar­be­cue hot­plate or char­grill on medium-high heat. Cook steaks for 7 to 8 min­utes each side, for medium, or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Set aside for 10 min­utes to rest. 6 Dol­lop steaks with but­ter mix­ture. Serve with chips and salad. NU­TRI­TION: (per serve) 4639kj; 88.7g fat; 39.5g sat fat; 58.6g pro­tein; 17.8g carbs; 5.7g fi­bre; 206mg chol; 721mg sodium.

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