Instructions
- Prepare the Capsicums: Preheat the barbecue for high heat. In a medium bowl, toss the capsicums with 1 tablespoon of olive oil. Grill the capsicums for about 10 minutes, turning as needed, until charred all over. Transfer the capsicums to a bowl, cover with cling wrap, and let them cool enough to handle. Peel off the skins, remove the seeds, and cut each capsicum into 4 strips about 2 cm wide.
- Prepare the Steaks: Rub the T-bone steaks with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Grill the steaks for approximately 5 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 50°C (122°F) for medium-rare. Transfer the steaks to plates and let them rest for 3 minutes before serving.
- Make the Avocado Salsa: In a small bowl, combine lemon juice, red wine vinegar, crushed garlic, chili flakes, sea salt, and black pepper. Whisk in the remaining 1/2 cup olive oil until blended. Stir in chopped coriander and spring onion. Gently fold in the cubed avocado just before serving to keep it fresh.
- Toast the Ciabatta: Grill the ciabatta slices for 2 minutes per side, until golden, crisp, and warm.
- Assemble the Plates: Arrange the steak and charred capsicum strips on each plate. Place the toasted ciabatta alongside, then spoon the avocado salsa generously over the steak, capsicums, and bread. Serve immediately for the best flavor and texture.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Substitute T-bone steaks with ribeye or sirloin for a different cut.
- Add cherry tomatoes or zucchini to the grill for extra vegetables.
- Use lime juice instead of lemon juice for a slightly different citrus flavor.
- Swap red capsicums for yellow or orange for a sweeter taste and colorful presentation.
Serving Suggestions
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