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John and Lisa's Weekend Kitchen

T-Bone steak with a herby sauce and truffle crisps

John and Lisa are back in their Weekend Kitchen with winter warmers and festive feasts aplenty.

They start the series with their Classic Cooks and how to perfect some of the nation's favourite meals - from steak and ‘chips’ to an irresistible chocolate cake that you’ll want to make again and again. There’s also a beautifully simple chicken pie (made with a super quick pastry) and twice baked goat’s cheese soufflés that are sure to impress.

T-Bone steak with a herby sauce and truffle crisps

Serves 4 - 5

Ingredients

1 thick-cut T-bone steak, 1-1.2kg30ml vegetable oil Salt and pepperFor Lisa’s fresh herby sauce1 banana shallot, peeled and roughly chopped2 cloves garlic, peeled and bashedHandful of corianderHandful of flat leaf parsley1 tbsp dried oregano1 chopped green jalapeños pepper (can be fresh or from a jar)50ml white wine vinegar30ml olive oil (approx)Salt and pepper to tasteTo serve1 large bag truffle crisps


Method

1. Preheat the oven to 200ºC/180ºC fan and heat a heavy cast iron griddle pan or frying pan over a high heat.

2. To prepare the steak, score the fat and sinew all the way to the flesh so the fat crisps and the sinew shrinks but does not make the meat shrink. Oil the steak all over and then season liberally on both sides with salt and pepper. 3. Place the steak onto the hot griddle plate so the fat starts to melt and char and then let it fall naturally onto one side.4. Leave to cook for 4 minutes - truly cook it and don’t be tempted to move it. 5. Turn it over and cook for a further 4 minutes then flip again, but rotate through 180 degrees and cook for 2 minutes.6. Remove from the heat and set aside to rest for 10 minutes.7. For the sauce put the shallot, garlic, herbs and jalapeños into a food processor and blitz. Then add the vinegar and olive oil and season to taste.


Warm truffle crisps recipe

1. Tip the crisps into a large roasting tin and shake out in an even layer. Warm in the oven for 5 minutes.Serving method2. Once rested, cut the fillet & sirloin off the bone and slice each hunk of meat into as many pieces as you wish, serve the fat or not.3. Serve with the Chimichurri style sauce and warm truffle crisps.Tips -

Make sure you take the steak out of the fridge half an hour before cooking; this raises the core temperature so the steak cooks evenly.Oil the meat and not the pan and season once it has been oiled so the salt does not suck the moisture out of the meat.You must let the meat rest so it can relax before you carve and serve.

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John and Lisa's Weekend Kitchen