BBQ recipe: T-bone steak with artichoke salad
Fire up the grill: A juicy T-bone steak combined with a spicy artichoke salad is perfect for the outdoor season!
Ingredients · Servings For 4-6 people
- 8 red onions
- 1 TL Honig
- 4 tablespoons olive oil
- 50 g sheep's cheese (feta)
- 200 g drained pickled artichoke hearts
- sea salt
- Zest and juice of 1 organic lime
- freshly ground black pepper
- mortar
- 1 fresh, halved head of garlic
- 2 T-Bone-Steaks (je 800-900 g und 3-4 cm dick)
- 2-3 sprigs of rosemary and thyme
- 1-2 tablespoons olive oil
- coarse sea salt
- possibly a bunch of cherry tomatoes
Method
- Prepare grill for direct, high heat (220–240 °C).
- Halve the onions lengthwise, place them on the grill rack with the cut sides facing down, grill for 8-10 minutes with the lid closed, turning once.
- Meanwhile, for the salad, thinly slice the artichoke hearts and place them in a large bowl. Crumble the feta cheese finely and add it to the bowl. Mix in the lime zest and juice, the honey, and 4 tablespoons of olive oil, and season everything with sea salt and freshly ground black pepper.
- Rub the steaks lightly with 1-2 tablespoons of olive oil on all sides. Remove the onions from the grill and let them cool slightly. Place the steaks on the grill rack with the herbs and garlic, cover, and grill for 6-8 minutes, turning once. Add the tomatoes shortly before the end of cooking.
- Next, prepare the grill for medium heat (150–160 °C). Place the steaks on the grill, leaning them against each other on the bone side, and grill with the lid closed for 8–10 minutes until cooked through (internal temperature 50–54 °C).
- Peel the onions, cut them into thin wedges and mix them with the marinated artichoke hearts and the feta cheese.
- Remove the steaks from the grill and let them rest for 5-6 minutes. Then sprinkle with coarse sea salt and serve with the onion and artichoke salad.
Salad (not pictured)
olive oil
- 50 g
Sheep's cheese (Feta)
- 200 g
