Bistecca with Salsa Salmoriglio and Crispy Potatoes

By Leanne De Bortoli
Feature recipe for October 2015

Serves 4
  • 4 x 500g T-bone steak
  • 600g kipfler potatoes
  • olive oil
  • garlic cloves
  • rosemary
  • salt and pepper
  • Salsa Salmoriglio
  • ¼ bunch oregano
  • 1 bunch parsley
  • 1 bunch basil
  • 1 bunch mint
  • 1 clove garlic, minced
  • splash lemon juice
  • 100ml olive oil
  • salt and pepper

Combine all the ingredients for the salsa in the food processor and blend until smooth. Remove the steaks from the fridge at least 20 minutes before cooking to allow them to come up to room temperature. Bring the potatoes to the boil in salted water and simmer gently until they are just cooked. Allow to cool slightly before removing the skin, it should peel easily away with a paring knife. Season the steaks and cook to your liking using a barbecue or pan. Add a couple of sprigs of rosemary and garlic towards the end of the cooking process for flavour. Meanwhile cut the potatoes lengthways and caramelise in a pan with olive oil, some garlic and rosemary. Drizzle the steak with the salsa salmoriglio and serve with the crispy potatoes.

Enjoy with Yarra Valley Estate Grown Cabernet Sauvignon - The Estate Grown Cabernet Sauvignon is gently concentrated with aromatic sweet, dark black currant and cedar wood with layered tannins, savoury, lengthy leafy flavours and balanced acidity.

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