Speaker: I thought I take this outside and teaches a little bit about everybody's favorite past time which is barbecuing. We are going to do a lovely T-bone steak with a nice simple Mediterranean salad that's going to be really, really exciting. The first thing I am going to do is I lift my barbecue on a nice big, powerful flame because we need that to cook our lovely steak. Now if you look here, what I've got today is a really nice, big, fat, juicy T-bone steak. We want to get that steak up to a nice ambient temperature, so basically lift it out about 20 minutes before you start and that will leave it in a perfect state for grilling. But before we look at the steak, I am going to prepare my potato. So basically I have got a nice, little, new potato and I what I am going to do is I am just going to score that potato just like that and that's just going to help absorb some of those flavor. I am going to brush a little bit of olive oil on top and a nice little bit of rock salt. So that's just a very simple new potato. Now we are going to wrap it up. Because these potatoes are so small and tender, they are really not going to take that long to cook. So I am going to put that on my barbecue, started off down on the bottom rack where the heat is nice and strong. So we get some nice heat going in there and as it starts to tenderize up, we are going to lift it up on to that top rack and just finish it cooking there while we cook our lovely steak. I can just tell that it's really as that nice ambient temperature. So what I am going to do is really, really generous with a nice bit of sea salt and it might look like there is a lot of salt down there but actually there's not.
This is how you cook a steak in any restaurant and that's what gives it that lovely flavor. So a nice, generous amount of pepper on both sides. Now what I've got here is a little olive oil, we've got some thyme in there and a nice amount of rosemary and a couple of garlic cloves. Very, very simpler to make, just prepared beforehand, but it's going to land a fantastic flavor to this steak. So we are just going to brush a little bit of that on both sides and then inside. And that's it, that's how simple it is to prepare the steak for the barbecue. So you could see that that lovely new potato has been on there for about 20 minutes. I've turned it a couple of times and I can just tell by touching it that it's get nice and tender. So what we are going to do is we are going to lift that up to the higher rack and that will cook away up there as we cook our steak. So the first thing and most important is a really hot grill. It has to be as hot as you can get it because we want to sear it on the outside and keep it nice and pink in the middle. So we just sit our steak on there. This really isn't the difficult process, it just has to be followed exactly. It's literally going to be two minutes on that side, flip it over, two minutes on the other side and that should do it. What we'll do then is we'll rest the meat and that's where it gets really important to follow these simple instructions.
So now what I have prepared here are very simply little vegetable kebabs. I've just thrown a couple of quick zucchinis down there, couple of onions and some nice red pepper. It's a very simple thing to do and then I should turn that very nicely. So a little bit of salts and pepper just as we did to the steak. I'll give them a little brush with our oil and I am telling you, once these lovely kebabs go in the barbecue and crisp enough, they are going to absolutely delicious. So I am just going to pop those there, right beside my steak. They are not going to take long either, we want to keep them nice with a crunch in the vegetables. For about minute-and-a-half now and you can see those lovely lines starting to emerge. So what I am doing is I am just turning that 90 degrees and what that's going to ensure is that's going to mean that we are going to have those lovely crisscross diagonal lines. So my steak has been on that side for about a further 45 seconds.
So over that steak goes and you can see that we get a lovely color, a fantastic caramelization happen there that's looking really good. It's just also at the same time give you the little baked potato turn over and we are going to check on our lovely vegetables scores. So you could see them starting to take some color and I just flip that across and there a very nice little touch, little bit of fresh thyme and a little bit of fresh rosemary and all I am going to do is lift that steak up, put them on the grill and put the steak back to oven. So what's going to happen is those herbs, they are really going to become very fragrant and they are going to perfume the meat absolutely perfectly.
So by the time meat is finishing there, we are going to come across here and make our little salad. I am going to start off with a little bit of red wine vinegar, some olive oil, and we are just going to whip that together, we are going to add some sliced red onion, some very simple nice ripe summer tomatoes. Now these cucumbers I have just peeled, it's very simple with a vegetable peeler, peel down the outside. I am also going to add some nice sliced green pepper, some fresh Mozzarella. I have got a few nice simple black olives and the juice of that coming The juice will help it bind up a little bit and I've got a few nice little very simple baby tomatoes. We are just going to shake it up like that and get all those juices flowing. So in the time that it's taken to do that, we can come back and check our steak. Now you can see it's starting to take color and those herbs are really perfuming the meat perfectly. So give them one last turn to achieve that nice crisscross on that side, we can check that our lovely little vegetable kebabs are doing nicely and of course, we know our baked potato is nearly ready to go.
So I tell you, we are about one minute away from plating all those lovely ingredients. You can see that lovely color on both sides. Using two forks, crisscross on the plate like that, I am going to set my steak on top of that. Now what we are doing is we are going to set it there, and we are basically letting that steak rest and you can see up on top of the two forks, it’s not actually touching the bottom of the plate. Now what's so important about resting beef is that it tenses up during cooking but what's going to happen now is it's going to relax and some of those juices are going to flow out. So why we are having it on two forks is we don't want that steak to become stagnant and lying on its own juices.
So that's going to take about three or four minutes of rest. As it does, we can see that our lovely little vegetable kebabs are finished, they've got some really nice color on them. They go into our plate, we are also going to have our nice little baked potato and our lovely salad, just like that. That's a perfect little white summer salad with the nice kebabs to go along with our perfectly cooked steak over here. I can just tell by touching it that that's absolutely perfect. So we'll place the steak along with our lovely salad and kebabs and we'll be able to enjoy our fantastic summers feast.
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