Char-grilled t-bones with potato pancakes
Eating Together cookbook, $39.95
Photographer: Brett Stevens. Stylist: Yael Grinham
Let the crisp potato pancakes soak up some of the zesty chilli and ginger liquid from the steaks.
INGREDIENTS
3 fresh long red chillies, chopped finely
2cm piece fresh ginger (10g), grated
2 cloves garlic, crushed
2 tablespoons olive oil
4 x 300g beef t-bone steaks
4 trimmed corn cobs (1kg)
4 medium potatoes (800g), grated coarsely
50g butter
METHOD
Combine chilli, ginger, garlic and oil in large bowl; add steaks, turn to coat in mixture.
Cook steaks on heated oiled grill plate (or grill or barbecue). Cover; stand 5 minutes.
Meanwhile, cook corn, turning occasionally, on heated flat plate until tender.
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.
Spread corn with remaining butter; serve with steaks and potato pancakes.
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