T-bone steak with Caesar summer salad recipe
 This is a quick dinner to make on a summer evening when you want to be outside enjoying the sun rather than in the kitchen for hours! 1 x 500g/1lb 2oz T-bone steak 25g/1oz unsalted butter 1 garlic clove, smashed 2 fresh thyme sprigs25ml/¾fl oz Madeirasalt and freshly ground black pepper 1 x 500g/1lb 2oz T-bone steak 25g/1oz unsalted butter 1 garlic clove, smashed 2 fresh thyme sprigs 25ml/¾fl oz Madeira salt and freshly ground black pepper 1 Little Gem lettuce, leaves separated 1 red chicory, leaves separated2 tbsp olive oil1 tbsp red wine vinegar8 green beans, blanched and cut in half2 tbsp fresh peas 8 runner beans, blanched and shredded 12 mangetout, left whole4 radishes with leaves, cut in half croûtons from 1 bread slice, to garnishsalt and freshly ground black pepper 1 Little Gem lettuce, leaves separated 1 red chicory, leaves separated 2 tbsp olive oil 1 tbsp red wine vinegar 8 green beans, blanched and cut in half 2 tbsp fresh peas 8 runner beans, blanched and shredded 12 mangetout, left whole 4 radishes with leaves, cut in half croûtons from 1 bread slice, to garnish salt and freshly ground black pepper 2 free-range egg yolks 3 garlic cloves, minced 1 tbsp Dijon mustard 6 anchovy fillets, roughly chopped2 tbsp tomato ketchup 60g/2¼oz Parmesan, gratedwhite wine vinegar, to taste 1 lemon, juiced50ml/2fl oz vegetable oil50ml/2fl oz olive oil full-fat milk or water, for loosening (optional) 2 free-range egg yolks 3 garlic cloves, minced 1 tbsp Dijon mustard 6 anchovy fillets, roughly chopped 2 tbsp tomato ketchup 60g/2¼oz Parmesan, grated white wine vinegar, to taste 1 lemon, juiced 50ml/2fl oz vegetable oil 50ml/2fl oz olive oil full-fat milk or water, for loosening (optional) Method To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons.To serve, slice the steak and place on a serving plate alongside the summer salad. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the T-bone steak, season and pan-fry the steak on both sides to medium–rare. Finish with the butter, garlic and thyme and Madeira. Baste well and leave to rest. Basting frequently while resting. Allow to reast for the same amount of time you cooked it for. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the summer salad, mix the Little Gem and chicory leaves together in a salad bowl. Season with salt and pepper and dress with the oil and vinegar. Set aside. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. To make the Caesar dressing, blitz all of the dressing ingredients together in a food processor or blender, except the milk. Check the consistency of the dressing and loosen with a little milk or water, if needed. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons. Drizzle the Caesar dressing over the salad leaves. Place the green beans, peas, mange tout and runner beans in a bowl, dress with oil and vinegar and season with salt and pepper. Spoon over the salad and garnish with the radishes and croûtons. To serve, slice the steak and place on a serving plate alongside the summer salad. To serve, slice the steak and place on a serving plate alongside the summer salad.