Cooler nights bring out cravings for heartier fare, such as tender cuts of meat smothered in a spicy sauce. Serve the T-bone with potato salad, or chips and a green salad.
4 x 400g-500g T-bone steaks
extra virgin olive oil
1 tsp coriander seeds, roasted and cracked
2 red capsicums
1 tsp small salted capers, washed
3 tbsp flat-leaf parsley, chopped
1 lemon, peeled, segmented and roughly chopped
1 lemon, juiced
100ml extra virgin olive oil
sea salt and freshly ground pepper
To make the salsa, barbecue the red peppers until blackened on all sides, place in a bowl and cover with cling film. When cool enough to handle, peel the blackened skin off. Dice the peppers finely and place in a bowl, then add capers, parsley, lemon segments, lemon juice and olive oil, and season to taste. Mix the salsa well and allow to stand at room temperature.
Remove the steaks from the fridge two hours before you intend to start cooking and season liberally with sea salt.
Preheat the barbecue to hot. Rub the steaks with a little extra virgin olive oil and shake off any excess.
Place steaks on the grill at a 45-degree angle to the grill bars. When half-cooked (see tips below), turn 45 degrees in the opposite direction. When done, turn them over and cook on the other side.
Put the steaks on a plate, cover with foil and keep near the barbecue so they stay warm. Rest for 10 minutes.
Place a T-bone on each plate and spoon the salsa over each. Sprinkle with cracked coriander seeds and serve.
* For a rare steak, allow about 6 to 7 minutes on each side depending on thickness; add a couple of minutes each side if you like your steak medium.
* Finishing the capsicum in a bowl covered in cling film steams them, which loosens the skin and makes them more tender.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.