Barbecued T–Bone Steak with Chargrilled Potatoes
SERVES 6 SUPER EASY
Meat cooked on the bone is simply the best. For even better results try having your T–bones cut twice as think as you normally would.
6 T–bone steaks, approx 450 g (15 oz) each
2 tbsp cracked black pepper
2 tbsp light olive oil
500 g (1 lb) new potatoes, boiled in their skins
4 tbsp light olive oil
1 tsp chilli powder
1 tbsp chopped fresh thyme (or 1 tsp dried thyme))
Salt and freshly ground pepper
3 tbsp light olive oil
2 onions, roughly chopped
1 X 400 g (13 oz) tin plum tomatoes
100 ml (3½ oz) ketchup
1 tbsp garlic, chopped
100 g (3½ oz) brown sugar
100 ml (3½ oz) cider vinegar
200 ml (17 fl oz) water
3 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp chilli powder
½ tbsp cumin powder
Light the barbecue and let it get hot. If you do not have a barbecue, use your grill instead. While you are waiting, allow the T–Bone steaks to come to room temperature, and then season with salt and pepper and brush with olive oil.
To make the barbecue sauce, simply put all the ingredients into a heavy casserole and bring to a simmer over a medium heat. Turn the heat down to low, cover and cook gently for 1½ hours, stirring frequently. Remove from the heat and purée in a food processor. This keeps well in the refrigerator in airtight container.
When the coals are hot, grill the steaks for approximately 5 minutes on each side for a rare steak, or 8 minutes each side for medium to well done steaks. Near the end of the cooking time, paint the steaks with a little of the barbecue sauce to give them a beautiful glaze.
While the steaks are cooking, cut the potatoes in half lengthwise. Toss them in the olive oil with some salt, pepper, chilli powder and thyme. (It is important that the potatoes are a little undercooked or they will end up sticking to the barbecue.) Place them on the grill, cut side down, and let them become well marked and nicely brown before turning them (this takes approximately 5 minutes).
Cook on the other side (skin side down) for 2 minutes and then remove them to a warm serving dish. Set aside.
When the steaks are cooked to the stage you desire, remove them and serve them with the grilled potatoes, and plenty of the barbecue sauce on the side.