Soy and Ginger T-bones


Soy and Ginger T-bones
Servings: 4


4 T-bone steaks
4 tablespoons soy sauce
2 tablespoons peeled and grated fresh ginger
1 clove garlic, finely chopped
1 tablespoon sesame oil
Small bunch chives, chopped
1 tablespoon olive oil
1 tablespoon butter
12 baby potatoes, peeled
12 baby carrots, peeled
3-4 sticks celery, cut into lengths about the same size as carrots
1 cup chicken stock
Extra fresh chives, chopped
Salt and freshly ground black pepper
3 tablespoons olive oil, to cook the steaks

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100319


A real meat-eater’s treat, T-bones are large steaks with two textures. One side of the bone has chewy meat from the sirloin and the other, the eye fillet, is so soft it melts in your mouth. Marinate these T-bones in soy and ginger and serve with baby potatoes, baby carrots and batons of celery cooked in a light stock. 


Place the steaks in a shallow dish with the soy sauce, ginger, garlic, sesame oil and chopped chives and marinate for at least two hours.

To prepare the vegetables, place the onion, olive oil and butter in a deep sauté pan, and cook over a gentle heat until the onion begins to soften. Add the potatoes, carrots and celery and toss well in the pan.  Add chicken stock and cook at a steady simmer until the vegetables are cooked and the stock is reduced. Sprinkle the extra chives over the top and season with salt and pepper to taste. Keep warm.

To cook the steaks, heat a large frying pan and add the olive oil. When the pan is smoking hot, cook the marinated T-bones two at a time, turning only once, until they reach the preferred degree of doneness. Rest the meat for five minutes before serving, then place each steak on a heated place with a generous helping of vegetables.



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