Red wine and thyme T-bone steaks with crisp potato salad


Red wine and thyme T-bone steaks with crisp potato salad

Prep Time: 20 Mins Cooking Time: 55 Mins Total Time: 1 Hour 15 Mins


  • 250ml (1 cup) dry red wine
  • 2 garlic cloves, crushed
  • 80ml (1/3 cup) olive oil
  • 8 sprigs fresh thyme
  • Sea salt flakes & freshly ground black pepper
  • 4 (about 200g each) beef T-bone steaks
  • 6 (about 1.2kg) coliban (washed) potatoes, cut into 2.5cm pieces
  • 8 unpeeled garlic cloves, extra
  • 2 x 250g punnets cherry tomatoes
  • 1 bunch rocket, washed, dried, trimmed
  • Tomato chutney (Baxters brand)


  1. Combine the red wine, garlic, half the oil and half the thyme in a large glass or ceramic baking dish. Season with sea salt and pepper. Add steaks and turn to coat. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
  2. Preheat a closed barbecue to 200°C. Heat remaining oil in a disposable foil tray on barbecue grill. Add potato and extra garlic, and toss to coat in oil. Add remaining thyme and season with sea salt and pepper. Cook in closed barbecue, turning occasionally, for 35 minutes or until potato is golden and crisp. Add tomatoes to potato mixture and cook in closed barbecue for 10 minutes or until just tender. Remove from barbecue. Cover with foil to keep warm.
  3. Cook steaks on barbecue grill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.
  4. Add rocket to the potato mixture and gently toss to combine. Divide the steaks among serving plates and top with a dollop of chutney. Serve with salad.