T-Bone Steak with Spanish Beans
A show-stopping BBQ dish – juicy T-bone steak with smoky Spanish-style beans, red peppers, herbs and sherry vinegar, finished with a crunchy toasted nut and bread topping. Perfect for sharing!
Ingredients
- 1 x 2k T -bone steak
For the seasoning
- 1 tbs salt
- Few sprigs of thyme chopped
- 2 sprigs of rosemary stripped and chopped
- 1 tbs beef stock (dried)
For the beans
- 400g haricot beans
- 50ml olive oil
- 1 tbs pimento
- 1 jar red peppers drained and sliced
- 4 cloves garlic chopped
- 1 white onion peeled and sliced
- Few sprigs of rosemary stripped
- 1 small bunch oregano
- 2 tbs Sherry vinegar
- 1 small bunch parsley chopped
- salt and pepper
- 200ml veal stock
- To top
- 50g hazelnuts, toasted
- 50g almonds toasted
- 1 slice white bread, toasted
Method
Heat a BBQ until hot and the coals are white.
Mix all the ingredients together for the seasoning mix.
Toast the bread nuts and garlic in a pan until charred with a splash of oil, pop onto a tray. Leave to cool then roughly Chop together.
Place the T bone steak bone side down sprinkle with thyme and rosemary cook for 10 to 15 minutes, season with the mix. Rest for 10 minutes.
To cook the beans, pop the oil in a medium on stick pan onto the BBQ add all the onions and garlic cook out for 2 minutes pop in the red pepper and the beans cook for another 2 minutes then add the oregano and stock when until hot, add the sherry vinegar.
Chop the nuts and bread together.
Finish with parsley and bread and nut mixture.
To serve pop the steak onto a platter pile the beans alongside.
Ingredients
- 1 x 2k T -bone steak
For the seasoning
- 1 tbs salt
- Few sprigs of thyme chopped
- 2 sprigs of rosemary stripped and chopped
- 1 tbs beef stock (dried)
For the beans
- 400g haricot beans
- 50ml olive oil
- 1 tbs pimento
- 1 jar red peppers drained and sliced
- 4 cloves garlic chopped
- 1 white onion peeled and sliced
- Few sprigs of rosemary stripped
- 1 small bunch oregano
- 2 tbs Sherry vinegar
- 1 small bunch parsley chopped
- salt and pepper
- 200ml veal stock
- To top
- 50g hazelnuts, toasted
- 50g almonds toasted
- 1 slice white bread, toasted
Method
Heat a BBQ until hot and the coals are white.
Mix all the ingredients together for the seasoning mix.
Toast the bread nuts and garlic in a pan until charred with a splash of oil, pop onto a tray. Leave to cool then roughly Chop together.
Place the T bone steak bone side down sprinkle with thyme and rosemary cook for 10 to 15 minutes, season with the mix. Rest for 10 minutes.
To cook the beans, pop the oil in a medium on stick pan onto the BBQ add all the onions and garlic cook out for 2 minutes pop in the red pepper and the beans cook for another 2 minutes then add the oregano and stock when until hot, add the sherry vinegar.
Chop the nuts and bread together.
Finish with parsley and bread and nut mixture.
To serve pop the steak onto a platter pile the beans alongside.
