veal t-bone steaks with red pepper kebabs
Sat, 23 July, 2016
Recipe for the barbecue summer: what can be nicer than getting your charcoal/gas-fired out, poking it around in a manly way even if you normally don't come within two feet of a cooker, sipping the fifth beer before the first burger comes off...
Oh yes. A lot of things can be nicer. In fact as far as I'm concerned, food wise, ANYTHING is nicer than a barbecue.
It's all very well in the countries that LIVE outdoors. Aussies - best wishes to you. Same thing in a French gite over two weeks in July: you can come outside even to cook bacon for breakfast. England though, no - it's bad quality charcoaled food served by pissed blokes. With the rain imminent.
Don't get me wrong, I'm all for having a beer or two al fresco and enjoying the two days of summer that nature usually allocates to these isles. But a food event it ain't - anything can be cooked better in the kitchen and then brought outside to consume if the crowds wish.
So I have gone for foolproof with this recipe, off piste as it's not burgers, chicken wings or kebabs. The dry rub creates a bit of protective coating for the event of burning, and on the bone is more resilient than off the bone. A nice touch will be a bit of veg kebabbed and barbied alongside the meat and don't you dare burn THOSE.
Still - you won't persuade me the T-bones won't be far superior cooked in a controlled environment.
veal t-bone steaks with red pepper kebabsServings: 1 steak per personTime: 30 minutes
- 1 T-bone per person (they should weigh about 350-400g each)
- For the dry rub (enough for 4 steaks):
- 2 tsp sea salt flakes
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tbsp. light brown sugar
- 1 tsp dried marjoram
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp very finely chopped rosemary
- ½ tsp ground coriander
- For the pepper kebabs:
- 2 large red pepper, cored and deseeded
- 4 small sweet onions
- large cloves of green garlic
- olive oil
1. Mix all the ingredients for the rub in a small bowl. Place the steaks on a wooden board, sprinkle with the spices and rub them in well on both sides. Leave to infuse the flavour for 15 minutes.
2. For the pepper kebabs, cut the peppers lengthwise in 8, then each eighth across in half – you want pieces about 4 x 3cm or thereabouts. Peel and slice the onions not too thinly. Peel the green garlic cloves. Using metal barbecue or soaked wooden skewers thread a piece of pepper, a garlic clove, an onion slice and so on until you’ve used everything up. Dribble some olive oil over the kebab and sprinkle a little spice mix if you have any left.
3. Preheat a griddle pan or get the BBQ going on medium-high heat. Barbecue the pepper kebabs away from the highest heat so that they cook before they burn, turn them over frequently.
4. Slap the steaks on high heat and barbecue for 5 minutes on each side. Serve with the veg kebabs and sriracha mayo: mix 3 parts of mayo with 1 part honey and 1 part sriracha.