Barbecued T-bone steak with caramelised onions and kumera mash
An Aussie classic with a twist.
Photo: Quentin Jones
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- extra virgin olive oil
- 2 large red onions (thinly sliced)
- 2 tbsp brown sugar,
- 2 tbsp balsamic vinegar
- salt and pepper
- 750g kumera (orange sweet potato, peeled and sliced)
- ¼ cup skim milk
- 1 tbsp butter
- 4 T-bone steaks (about 400g each)
Heat 1 tbsp each extra virgin olive oil and butter in a frying pan over medium heat. Cook 2 large red onions (thinly sliced), stirring often, for 4-5 minutes or until soft. Add 2 tbsp brown sugar, 2 tbsp balsamic vinegar, salt and pepper, reduce heat to low and cook, stirring occasionally, for 15 minutes or until onion is caramelised. Keep warm.
Boil 750g kumera (orange sweet potato, peeled and sliced) in lightly salted water over medium heat for 10 minutes or until tender. Drain and mash with ¼ cup skim milk and 1 tbsp butter.
Cook 4 T-bone steaks (about 400g each) on a hot barbecue for 3-4 minutes each side or until cooked to your liking. Rest meat for 5 minutes.
Top steaks with onion and serve with mash and salad leaves on the side.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store