Char from the grill, cut from the sauce

A big barbecued T-bone brings the richness all by itself — salsa verde's job is to argue with it. Parsley, basil, capers, anchovies, a little vinegar and good olive oil, all chopped into a rough green sauce with sharp elbows. It's five minutes of knife work while the barbecue heats, and it changes the whole plate: spoon it over rosy slices of grass-fed T-bone and every mouthful finishes bright instead of heavy. It's the fastest way to make steak night feel like you cooked, not just grilled.

35 mins 2 servings Prep 15 minsCook 20 minsMain CourseItalian

Ingredients

  • 1 Your Farmer grass-fed beef T-bone steak (about 500g)
  • 1 tbsp olive oil
  • Salt and pepper to season
  • 1 cup flat-leaf parsley leaves, tightly packed (for the salsa verde)
  • 1/2 cup basil leaves (for the salsa verde)
  • 2 tbsp capers, rinsed (for the salsa verde)
  • 4 anchovy fillets (for the salsa verde)
  • 1 clove garlic (for the salsa verde)
  • 1 tsp Dijon mustard (for the salsa verde)
  • 1 tbsp red wine vinegar (for the salsa verde)
  • 125ml extra virgin olive oil (for the salsa verde)

Instructions

For the salsa verde

Pile the parsley, basil, capers, anchovies and garlic on a big board and chop the lot together until fine but still rough-edged — you want a sauce with texture, not a purée.

1 cup parsley1/2 cup basil2 tbsp capers4 anchovy fillets

Scrape into a bowl and stir in the mustard, vinegar and extra virgin olive oil. Season with pepper — go easy on salt, the capers and anchovies carry plenty. Set aside; it only improves as it sits.

1 tsp Dijon mustard1 tbsp red wine vinegar125ml extra virgin olive oil

For the steak

Heat the barbecue to high. Pat the steak very dry, rub with the olive oil and season generously.

1 T-bone steak1 tbsp olive oil

Grill with the smaller fillet side angled toward the cooler edge — it's leaner than the sirloin side and finishes first. Leave it 4–5 minutes before touching it.

Turn once and cook another 3–4 minutes, to 52–54C in the thickest part of the sirloin side for medium-rare.

Rest on a warm plate, loosely covered, for 8–10 minutes.

Carve both muscles off the bone, slice across the grain, and serve with the salsa verde spooned generously over the top and the rest of the bowl on the table.

Appears in

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
Sale price From $152.00Regular price $169.99

The Steak and the Sharp Green Sauce

The T-bone comes out of the short loin with two muscles on the one bone — the full-flavoured sirloin strip and the tender little fillet — and over charcoal or gas it delivers more richness per mouthful than nearly any steak in the box. That's exactly why the Italians pair big grilled meat with salsa verde: the vinegar and capers cut through, the anchovies dissolve into pure savoury depth (nobody will pick them, promise), and the herbs keep the whole plate fresh. Your Farmer® T-bones are 100% grass-fed, about 500g each, and land in the Pack B and Pack D boxes of the grass-fed beef CSA share. One grilling note: the fillet side is leaner and cooks ahead of the sirloin, so give it the cooler edge of the grill and let the bone do its quiet insulating work.

Swaps and Variations

The sauce bends to what's in the garden — mint or tarragon can take over from basil, and a little lemon zest brightens it further. No anchovies in the house? Add an extra spoon of capers and a pinch more salt. A food processor works if you pulse briefly; run it too long and you get green mayonnaise, which is a different condiment entirely. Chopped by hand on a board, the whole sauce takes less time than the barbecue does to heat. And the sauce earns its keep right across the grill — spoon it over the oyster blade at your next barbecue steak night, or over charred vegetables and boiled potatoes when the meat runs out before the sauce does.

Storage and Leftovers

Salsa verde keeps 3–4 days in a jar in the fridge with a thin film of olive oil over the top — many would say it's better on day two. Raw thawed steak holds 2–3 days in the coldest part of the fridge; cooked, 3 days airtight. The two leftovers were made for each other: cold sliced T-bone and a smear of salsa verde in a crusty roll is arguably better than the original dinner. Reheat steak only in a brief flash of pan heat, never the microwave, and drop the bone in the freezer stock bag.

Frequently asked questions

Can I make the salsa verde ahead?

Yes — up to two days ahead, kept in the fridge under a film of olive oil. Bring it back to room temperature before serving and give it a stir; the flavours knit together beautifully overnight.

Knife or food processor for the sauce?

The knife gives the better texture — a rough, glistening sauce rather than a paste. If you use a processor, pulse in short bursts and stop early.

I don't like anchovies — can I leave them out?

You can, though in the finished sauce they read as savoury depth rather than fish. If you skip them, add an extra teaspoon of capers and check the seasoning at the end.

What doneness suits this dish best?

Medium-rare — around 52–54C off the grill. The sauce is sharp and punchy, and rosy, juicy slices carry it best; well-done meat and salsa verde fight each other.

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