2 x 500 gram T-bone steaks
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
1 tablespoon olive oil
sea salt and freshly ground pepper
extra virgin olive oil
600 grams small waxy potatoes, cooked
2 tablespoons olive oil
knob of butter
1/2 long red chilli, seeded and finely chopped or pinch of chilli flakes
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh rosemary
Combine the rosemary, garlic and olive oil in a bowl. Rub onto both sides of the steaks, cover and leave 30 minutes.
To cook: Preheat the grill on the barbecue. Season the steaks generously and cook for about 15 minutes each side, moving them occasionally to prevent them burning. Transfer to a serving dish, drizzle with extra virgin olive oil and balsamic and sprinkle with sea salt. Cover loosely and rest for 10 minutes.
Potatoes: Make a square of double thickness foil, large enough to hold the potatoes and top with a piece of baking paper. Place the potatoes on the baking paper and toss them with the olive oil, butter, chilli, garlic and rosemary. Season and fold the edges together to seal. Place on the flat plate of the barbecue and cook until hot.
To serve: Slice down both sides of the T-bone and remove the two pieces of meat. Carve against the grain and give each person slices of both the fillet and the sirloin. Tip the potatoes into a serving dish.
Serve with condiments such as horseradish sauce, grain mustard and tomato relish.