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BARBECUED T-BONE WITH BRUSSELS SPROUTS IN BACON & WALNUTS

Serves
4
Prep
10mins
Cook
25mins
DIFFICULTY
medium
Ingredients
  • 4 x 280g thick-cut Omugi T-bone steaks
  • 2 tsp celery salt
  • ¼ cup extra virgin olive oil
  • 8 rashers streaky bacon
  • 1 red onion, sliced into rings
  • 400g Brussels sprouts, halved
  • 2 cloves garlic, finely sliced
  • ½ bunch thyme, finely chopped
  • 16 sage leaves, finely sliced
  • 100g walnuts, crushed
  • 75g unsalted butter
  • 2 tsp balsamic vinegar
Method
  • Sprinkle the steaks with celery salt and drizzle with half the olive oil. Cook on a hot barbecue grill for 15 minutes, turning regularly, until medium-rare. Set aside to rest for 4 minutes.
  • Meanwhile, fry the bacon in the remaining oil in a large frying pan over moderate heat until crispy. Set aside, then chop into pieces. Fry the onion, Brussels sprouts, garlic, thyme, and sage in the same pan for 15 minutes, until the Brussels sprouts are golden. Add the walnuts and butter, then cook for 5 more minutes. Mix in the vinegar. Serve with the steaks.
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