Grilled T-Bone Steak With Romesco Sauce and Roasted Paprika Potatoes


Serves: 4
Cook Time: 56 minutes
Resting Time: 30 minutes

Grilled T-Bone Steak With Romesco Sauce and Roasted Paprika Potatoes


1kg T-Bone steak
Olive oil
Sea salt
Black pepper, freshly
coarse milled

3 bullhorn peppers
2 long red chillis
100g navarrico piquillo
roasted pepper
30g sherry vinegar
1 garlic clove, finely chopped
1 tsp la chinta sweet
smoked paprika
½ tsp aleppo chilli flakes
60g slivered almonds, toasted
130g olive oil

1.5kg kestrel potatoes (all
around the same size:
120g each)(once peeled
and tops off 1.2kg)
150g unsalted butter
Salt, to season
3g smoked paprika




    • Once hot, place the bullhorn peppers and the long red chill is onto the grill and cook on all sides giving a light charred effect.


    • As they start to soften, remove from the heat, place into a bowl and cover with clingwrap and allow to steam for around 15 minutes.


    • Remove from the bowl and clean the peppers, removing the skin and the seeds, making sure to remove the white membrane from the inside.


    • Place the peppers and chilli on kitchen paper to remove excess moisture and set aside.


    • Drain the excess moisture from the piquillo peppers and scrape off any of the remaining charred skin.


    • Place all the peppers, chilli, vinegar, garlic, smoked paprika and chilli flakes into a food processor and pulse to break up and combine.


    • Add in the toasted almonds and continue to pulse to form a lumpy texture.


    • Next, drizzle in the olive oil while the food processor is running.


    • Season with salt and pepper.


    • Remove and place into a bowl and set aside until required.



    • Remove the T-Bone from the refrigerator approximately 2 hours prior to cooking.


    • Pre heat the oven to 210°C fan forced.


    • Rub the T-Bone all over with olive oil then season heavily with salt and freshly milled coarse black pepper.



    • Place the T-Bone fat side down onto the grill bars so that you start to render some of the fat down.


    • Turn the steak and grill hard on all sides including the bone so that you get a good crust.


    • This should take around 6 minutes to make sure you have enough heat into the steak and get the best crust possible.



    • Remove the steak from the oven and place on a wire rack, with a tray underneath. Cover lightly with aluminium foil. Set aside to rest for 30 minutes. Do not skip this step, resting steak is very important.


    • Slice each side against the grain and serve on a hot plate.


    • Season with a little more salt, a drizzle of olive oil and a squeeze of lemon.



    • Pre heat the oven at 185°C fan forced


    • Peel the potatoes and rinse under water.


    • Using a mandolin, slice the potatoes into rounds about 1-2mm thick.


    • Lightly rinse and then pat dry with a cloth and place into a clean bowl.



    • Pour the melted butter over the potato slices and coat.


    • Season with salt and toss together to coat evenly with the butter and seasoning.



    • Overlap the slices until the pan is filled tightly – don’t be too fussy about the slices being even. Dust the top of the potatoes with the smoked paprika.


    • Cook for 40 minutes until golden and crisp.


    • Remove from the oven and allow to cool before serving.


    • You can reheat in the oven at 180°C for 10 minutes if required.