T-bone steak recipe
James Martin's chargrilled T-bone steak James Martin shows how to cook the perfect T-bone steak in this easy-to-follow recipe. 275ml/9½fl oz malt vinegar225g/8oz soft brown sugar1.5kg/3lb 5oz ripe tomatoes, very roughly chopped200g/7oz onions, roughly chopped4 red chillies, chopped2 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger1 tsp ground coriandersea salt and freshly ground black pepper 275ml/9½fl oz malt vinegar 225g/8oz soft brown sugar 1.5kg/3lb 5oz ripe tomatoes, very roughly chopped 200g/7oz onions, roughly chopped 4 red chillies, chopped 2 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground coriander sea salt and freshly ground black pepper 4 T-bone steaks, at room temperature2 tbsp olive oil4 banana shallots, skin on, cut in half lengthways4 fresh figs, cut in half lengthways1 tbsp balsamic vinegar½ lemon, juice only3 tbsp extra virgin olive oil1 round lettuce, separated into leavessalt and freshly ground black pepper 4 T-bone steaks, at room temperature 2 tbsp olive oil 4 banana shallots, skin on, cut in half lengthways 4 fresh figs, cut in half lengthways 1 tbsp balsamic vinegar ½ lemon, juice only 3 tbsp extra virgin olive oil 1 round lettuce, separated into leaves salt and freshly ground black pepper Method To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time).To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate.Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred.Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Serve the steaks with the salad alongside and a spoonful of chutney. To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3–4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20–30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée. Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time). Leave the chutney to cool and then place into sterilised jars to store for 2–3 weeks in the fridge (the flavour will improve over time). To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate. To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate. Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred. Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3–4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred. Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing. Serve the steaks with the salad alongside and a spoonful of chutney. Serve the steaks with the salad alongside and a spoonful of chutney. Recipe tips The chutney should be prepared 2–3 weeks in advance of cooking the steaks.