Saturday, 31 March 2012

It's Time To Grill - Barbecue T-bone Steak with Pitt Cue Co.-inspired Chipotle Slaw

With the weather bonkers at the moment, I tried to grab every given opportunity to have my barbecue fit whenever I can. So when I came across some beautiful looking T-bone steak in the market, my first instinct was to buy them and have a simple BBQ with them. What could be nicer than a smoky and flavoursome steak for a weekday supper.

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.
Prepare the dressing. In a small bowl, add the créme fraîche, mayonnaise, chipotle en adobo, lemon juice  and whisk to combined.
Pour the dressing into the bowl of vegetables, add the chopped coriander and toss to mix well. Season with salt and pepper to taste. Cover with cling film and refrigerate for at least 3 hours before serving.
Just before serving, garnish with some chopped coriander and a pinch of cayenne pepper.
For the T-bone steak: (Serves 2)


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.
When ready to cook, start the barbecue. 
Note: For more information about starting a barbecue, see my BBQ spareribs post.
The barbecue is ready when the coals gives off an orange glow and the fire has dies off. Oil the grill grate before grilling. Fold a kitchen paper into a small pad and grip it with a long handled tongs. Dip this into a small bowl of sunflower or vegetable oil.  Brush the oiled paper pad along the bars of the grate.
Arrange the steak on the barbecue and grill for 4-5 minutes each side for medium-rare (adjust the timing according to how you like you steak). Season with salt and pepper whilst it's grilling. Remove the steak from the barbecue and rest for a 3-4 minutes before serving it with the chipotle slaw and a generous helping of the Holy-Moly Sauce. Chips or pan-fried potatoes are also great addition.


  1. Hi J, very impressed with your Blog and dedication to the cause. I've just added my caramel ice cream via UKFBA, it was inspired from David Lebovitz a few years ago. I'm hoping to find the same kind of inspiration from your blog. Keep up the good work.



  2. Thanks for you kind words Dave. I will do and any future comments will be great.



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