T-bone steaks with cucumber and pepper salad

T-bone steaks with cucumber and pepper salad

Total: 24 hr 50 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 737 kcal
, Fat: 58 g
, Carbohydrate: 5 g
, Protein: 49 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate

3 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp Thai 7-spice
2 T-bone steaks (approx. 700 g/approx. 4 cm thick)

Salad

3 tbsp Fine Food vinegar with honey and ginger
1 tbsp olive oil
¼ tsp salt
½ cucumber, cut into cubes
1 red pepper, cut into cubes
1 shallot, finely chopped
1 stick lemongrass, finely grated

Charcoal/gas/electric grill

1 ¼ tsp salt
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How it's done

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To marinate

Mix the oil, garlic and 7-spice in a small bowl. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 24 hrs. Remove the meat from the fridge approx. 1 hr. prior to cooking.

Salad

Whisk the vinegar, oil and salt in a bowl. Add the cucumber and all the other ingredients up to and including the lemongrass, mix.

Charcoal/gas/electric grill

Salt the meat. With the lid down, grill the meat over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side. Remove the steak from the grill, wrap in foil, leave to rest for approx. 10 mins. Slice the T-bone steaks, serve with the cucumber and pepper salad.

Good to know
Note: Thai 7-spice is a spice from Thailand. It is available in larger Coop supermarkets.

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