Porcini-rubbed T-bone with fingerling and spinach salad
12
- Prep Time10 mins
- Total Time10 mins
- Makes2 Servings
Porcini-rubbed T-bone with fingerling and spinach salad. (Photo, Roberto Caruso.)
Ingredients
1 1/4-in. thick T-bone steak, about 650 g
2 tbsp ground dried porcini mushrooms
12 fingerling potatoes, sliced in half lengthwise
1/4 cup finely chopped chives
2 cups packed baby spinach
2 tbsp canola oil
1/4 tsp salt
pepper, to season
3 tbsp canola oil, for dressing
2 tsp vinegar
2 tsp Dijon mustard
Instructions
Preheat barbecue to medium-high. Brush steak with 1 tbsp oil and rub with 1/4 tsp salt and porcini on both sides. Toss potatoes with 1 tbsp oil and 1/4 tsp salt in a bowl. Season with pepper. Oil grill. Barbecue steak and potatoes, with lid closed, flipping halfway through, until steak is medium-rare and potatoes are fork-tender, 10 to 12 min. Transfer steak to a plate and let rest for 5 min. Whisk 3 tbsp oil with 2 tsp vinegar and 2 tsp Dijon in bowl used to toss potatoes. Stir in chives and warm potatoes. Stir spinach into potato mixture just before serving. Serve with steak, carved from bone and split in 2.
Nutrition (per serving)
Calories 845, Protein 56g, Carbohydrates 52g, Fat 47g, Fibre 7g, Sodium 501mg.
Wine Pairings
This B.C. syrah is perfect for date-night romance. Brimming with clove, blackberry and leather chased by a lingering finish, its smooth tannins and dry character enhance steak. Decant an hour or two before serving. Township 7 Syrah, British Columbia, $26.
Prep Tip:
Grind 30-g package of dried porcini mushrooms into powder in a blender. Keep extra in a container for future use.