Grilled T-Bone Steak with Blackened Shallot, Pickled Beets & Feta
4 x Harvey Beef T-bone Steaks
For the salad:
6 x small shallots
1 bunch baby beetroots
100g feta cheese
60g fancy lettuce
30ml red wine vinegar mixed with 1 tsp sugar
20ml olive oil
1. Preheat BBQ grill plate to very hot, season steaks with sea salt, pepper & rub with oil. Sear for 6 minutes on each side. Allow to rest for 5 minutes.
2. Peel the shallots & cut in half. Rub with a little olive oil & sear on a hot grill cut side down. Cook for 5 minutes until blackened on one side & slightly softened.
3. For the salad, wash & dry the leaves. Thinly slice the beetroot & soak in the red wine vinegar for 5 minutes until pickled & bright. Drain to serve.
4. Arrange the salad to the side & serve the T-bone with your favorite BBQ condiments.