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Steak Recipes for a great BBQ from BBCs: Olive

Recipe 1: Tuscan Recipe: T-bone Florentine    



4 t-bone steaks

2 garlic cloves, cut in half
4 lemons, cut in half
olive oil
1 teaspoon mustard powder
1 tablespoon sea salt
2 tablespoons flat leaf parsley, roughly chopped

  1. Remove your steaks from the fridge up to an hour before putting on the BBQ. This allows the meat to come to room temperature. The cooking time is quite quick, and because the meat is on the bone, the centres of the steak will be cold if cooked straight from the fridge. Rub the garlic halves all over the T-bones, including the bone.
  2. Preheat the barbeque grill to high or cook on a charcoal barbeque over a high direct heat and brush with a little olive oil to grease. Rub the cut lemons over the steaks and then cook the lemons on the grill for 5 minutes, until they are scored and starting to caramelise.
  3. Remove and set aside. Rub the meat with about 1 tablespoon of olive oil and sprinkle the salt on both sides of the steaks. Put the steaks on the grill and cook for 4 minutes for medium-rare. Serve with the parsley sprinkled over and grilled lemons on the side to squeeze.
Recipe 2: Rump Steak with Ginger, Garlic & Soy    

2 x 400g Rump Steaks about 1.5cm thick (serves 4)

Ginger & Soy Marinade:
125 ml light soy sauce (preferabley Japanese)
1 tablespoon sesame oil
half a teaspoon of sugar
2 garlic cloves, roughly chopped
5cm piece of ginger, peeled & finely sliced


  1. Stir together the marinade ingredients. Put the pieces of rump steak in a large non-metallic dish and pour over the marinade. Cover and set aside for 1 hour, turning the pieces often. You could put the steaks in the fridge for a couple of hours but be aware the salt in the soy can make the meat tough. Steak has a better flavour and texture if left to marinate at room temperature for a short time.
  2. Preheat the barbeque grill to high and brush with a little vegetable oil to grease or cook over direct high heat on a charcoal barbeque. Put the steaks on the grill and cook for 3 minutes on each side. Remove the steaks to a plate, cover lightly with foil and rest for 5 minutes. The steaks will be quite pink in the centre, medium-rare. If you prefer the steaks less pink, cook for 5 minutes each side for medium & 7 minutes each side for well done.
  3. Cut each steak in half to serve 4 or into several smaller pieces as part of a barbeque banquet
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