dinner · gluten-free
Cast-iron T-bone with papas criollas and avocado salsa
An air-dried T-bone seared hard, basted with ghee and garlic and finished in the oven, with crispy little Colombian yellow potatoes and a fresh green avocado salsa.
- Time
- 60min
- Steps
- 7
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Oven, Blender or food processor, Cast-iron pan.
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Method
-
1
The day before, unwrap the steak and leave it on a rack in the fridge to dry the surface.
-
2
Heat the oven to 200°C (400°F). Toss the potatoes with olive oil and salt and roast 20-25 minutes.
-
3
Salt the steak generously. Heat a cast-iron pan until smoking, add the oil and sear the steak 3-5 minutes a side without moving it.
-
4
Add the ghee and garlic and baste for a minute, then transfer the pan to the oven for up to 10 minutes, to about 52°C (125°F) for medium-rare. Rest 10 minutes.
-
5
Blend the avocado, onion, cilantro, peppers, garlic, lime, olive oil, salt and a splash of cold water until smooth. Don't over-blend.
-
6
Crisp the roasted potatoes in the steak pan with a little more ghee.
-
7
Cut the strip and filet off the bone, slice, and serve with the potatoes and salsa.
