Roasted crushed potatoes, florentine T-Bone steak served with grilled garlic parmesan and butter
Serving: 4
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Directions
- Preheat the oven to 180 degrees Celsius.
- For the potatoes, toss in a little olive oil and bake in the oven until just soft.
- In a small bowl, mix the garlic, butter and Parmesan. Remove the potatoes from the oven and flatten slightly with a fork. Toss through the butter mixture until well combined. Return to the oven and roast until golden and the Parmesan crispy.
- Prepare your braai to your liking.
- Mix the herbs and oil well together and rub the steaks with the herb mixture. Place on the braai and cook until lightly charred about 10 minutes on each side.
- Place the T bone on top of the potatoes and roast until cooked, for 30 minutes. Leave to rest before serving.
Ingredients
Parmesan Potatoes:
- 300g baby potatoes
- 2 garlic cloves, finely chopped
- 30ml (2 tbsp) butter, melted
- 50g Parmesan, grated
T Bone
- 30ml (2 tbsp) fresh Rosemary, chopped
- 30ml (2 tbsp) fresh sage, chopped
- 30ml (2 tbsp) fresh thyme, leaves only chopped
- 45ml (3 tbsp) olive oil
- 4 T-bone steaks
- Salt and freshly ground black pepper, to taste