Salt And Pepper T-bone Steaks With Mojito Slaw

Salt And Pepper T-Bone Steaks With Mojito Slaw

The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an über fresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavors of the two dishes meld wonderfully.   Serves 4

Ingredients:

2 T-bone steaks, each 2 inches thick and about 1 1/2 lbs (680 g)

1 to 1 1/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt

1 tsp (5 mL) freshly ground black pepper

Mojito Slaw
8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage
2 limes
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) rum (optional)
1 tsp (5 mL) agave syrup
Generous pinches of salt to taste
1/2 cup (125 mL) fresh mint leaves
Directions:
Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours.

Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days.

When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.

                                                                                                                                                             Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it. 

Turn steak occasionally until deep golden and an instant-read thermometer reads 125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.