Name: Char-grilled t-bones with potato pancakes
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 3 fresh long red chillies, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 2 clove garlic, crushed; 2 tablespoon olive oil; 4 x 300g beef t-bone steaks; 4 trimmed corn cobs (1kg); 4 medium potatoes (800g), grated coarsely; 50 gram butter

Char-grilled t-bones with potato pancakes

This is a meal and a half, perfect for dinner at the end of an active weekend day. Let the crisp potato pancakes soak up some of the zesty chilli and ginger liquid from the steaks.

Photographer: Brett Stevens. Stylist: Yael Grinham

Ingredients

3 fresh long red chillies, chopped finely

2 centimetre piece fresh ginger (10g), grated

2 clove garlic, crushed

2 tablespoon olive oil

4 x 300g beef t-bone steaks

4 trimmed corn cobs (1kg)

4 medium potatoes (800g), grated coarsely

50 gram butter

Method

1.Combine chilli, ginger, garlic and oil in large bowl; add steaks, turn to coat in mixture.

2.Cook steaks on heated oiled grill plate (or grill or barbecue). Cover; stand for 5 minutes.

3.Meanwhile, cook corn, turning occasionally, on heated flat plate until tender.

4.To make potato pancakes, squeeze excess moisture from potato; divide into four portions. Heat half the butter on flat plate; cook potato portions, flattening with spatula, until browned both sides.

5.Spread corn with remaining butter; serve with steaks and potato pancakes.

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Ingredients

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