Italian-style barbecued t-bone steaks with spicy onions & colourful caprese salad

20 mins
20 mins
  • 4 x 300g thick-cut Nature’s Fresh T-bone steaks
  • 2 tsp fennel seeds, toasted and ground
  • 1 tsp coriander seeds, toasted and ground
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 red onions, finely sliced
  • 1 red chilli, seeded and very finely diced
  • 2 tsp butter
  • 2 tsp balsamic vinegar
  • 2 tsp dark brown sugar
  • 4 cups mixed baby tomatoes
  • 1 cup baby basil leaves
  • 2 balls burrata, halved
  • Rub the steaks with fennel and coriander seeds then season generously with salt and pepper. Drizzle with half the olive oil, then set aside.
  • Fry the onions and chilli in the remaining olive oil for 5 minutes until lightly browned, then increase the heat and add the butter. Cook until caramelised. Season with salt then mix in the vinegar and sugar.
  • Cook the steaks over a hot barbecue grill for 10 minutes, turning regularly, until medium-rare. Rest briefly. Spread onions on plates, then top with steaks, tomatoes, basil and burrata.