Grilled T bone topped with smashed potatoes, tomatoes, fresh parsley and olive salad
Serving: 2
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Directions
- Preheat the oven to 180°C and lightly spray a baking tray with a non-stick spray.
- In a large boiling water, cook the potatoes until tender, for about 15 minutes. Drain well.
- Place the potatoes onto the baking tray and using a fork, carefully smash the potatoes to flatten but still in one piece. Top with the olive oil, garlic and thyme. Bake until golden and crisp, for about 20 minutes
- Mix the parsley thyme, garlic and olive oil and brush the T bone steaks. Grill to your liking and season well.
- To make the salad, mix all of the ingredients well together and serve with the steak and smashed potatoes.
Ingredients
- 1 kg baby potatoes
- 30 ml (2 tbsp) olive oil
- 3 garlic cloves, crushed
- 15 ml (1 tbsp) fresh thyme, leaves only
- Salt and freshly ground black pepper, to taste
- 30 ml (2 tbsp) fresh parsley, finely chopped
- 30 ml (2 tbsp) fresh thyme
- 1 garlic clove, crushed
- 125 ml (½ cup) olive oil
- 2 T-bone steaks
- Salt and freshly ground black pepper, to taste SALAD
- 2 tomatoes, sliced
- 30ml (2 tbsp) fresh parsley, chopped
- 10 black olives
- Salt and freshly ground black pepper, to taste