Saturday, 31 March 2012
It's Time To Grill - Barbecue T-bone Steak with Pitt Cue Co.-inspired Chipotle Slaw
I always love T-bone, but it is not very easy to come by especially in most restaurant. This is highly bizarre give that this cut contain the best of both worlds: a large strip of flavoursome sirloin and a small strip of tender fillet. The bone contribute lots of flavour as it cook and all it takes is very light grilling and you will have before you a tender piece of juicy steak for a meal.
To complete this easy supper, I have came up with my own take on the yummy chipotle slaw that I've had from the famous Pitt Cue Co. at the beginning of the week and I must say, it tasted very nice indeed.
For the Chipotle Slaw: (Serves 2)
1 small celeriac, finely shredded
1 medium carrot, finely shredded
1/2 mooli/ daikon, finely shredded
2 tbsp créme fraîche
1 tbsp mayonaise
2 tbsp chipotle en adobo (click here for recipe)
juice of 1 lemon
2 tbsp chopped fresh coriander, plus a bit for garnish
sea salt and freshly ground black pepper, to taste
a small pinch of cayenne pepper, for garnish
Combine all the shredded vegetables in a large bowl.
2 T-bone steak
4 tbsp my homemade dry rub (click here for recipe)
Sea salt and freshly ground black pepper
Holy-Moly BBQ Sauce, to serve (click here for recipe)
Place the steaks on a plate and sprinkle liberally with the dry rub and rub until the steaks are well coated. Turn the steak over and repeat. Set aside for 30 minutes to allow the flavours to develop.
Note: For more information about starting a barbecue, see my BBQ spareribs post.
Holy-Moly Sauce. Chips or pan-fried potatoes are also great addition.