Barbecued T-Bone Steaks and Capsicums with Avocado Salsa
Introduction
There’s something truly satisfying about a perfectly grilled T-bone steak paired with charred, sweet capsicums and a fresh, creamy avocado salsa. This dish brings together the smoky flavors of the barbecue with the bright, zesty notes of citrus and herbs, making it perfect for a weekend cookout or an impressive dinner for friends. The avocado salsa adds a rich, buttery texture that balances the robust meat and vegetables, while toasted ciabatta rounds out each bite. It’s indulgent, colorful, and surprisingly simple to prepare.
Ingredients
Steaks & Capsicums
- 4 Coles Australian Beef T-bone steaks, about 250–300 g each, at room temperature
- 3 medium red capsicums (about 500 g)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Avocado Salsa
- 1/4 cup fresh lemon juice (60 ml)
- 1/4 cup red wine vinegar (60 ml)
- 2 cloves garlic, crushed
- 1 tsp dried chili flakes
- 3/4 cup fresh coriander, chopped (about 15 g)
- 1/4 cup spring onion, chopped (about 25 g)
- 2 firm but ripe avocados, peeled, pitted, and cubed
- 1/2 cup olive oil (120 ml)
- 1 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
To Serve
- 4 slices ciabatta bread, about 2 cm thick
Instructions
The most important part is just ahead — click NEXT »»
