Rustic Italian T-Bone Steak with Grilled Vegetables

Ingredients

Here are the following ingredients:

Lemon-Caper Cream Sauce

• 3 cups (750 mL) sour cream
• 2 cups (500 mL) mayonnaise
• 2 tbsp (30 mL) lemon zest
• ¼ cup (60 mL) lemon juice
• ½ tsp (2 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper
• 1½ oz (45 g) drained and chopped capers, about ¼ cup (60 mL)
• ¼ cup (60 mL) finely chopped fresh basil
• ¼ cup (60 mL) finely chopped fresh chives
• ¼ cup (60 mL) finely chopped fresh parsley

Garlic-Herb Oil

• 3 cups (750 mL) olive oil
• 1 cup (250 mL) red wine vinegar
• ¼ cup (60 mL) finely chopped fresh rosemary
• ¼ cup (60 mL) finely chopped fresh thyme
• ¼ cup (60 mL) minced garlic
• 2 tbsp (30 mL) dried oregano leaves
• 2 tbsp (30 mL) Dijon mustard
• 2 tbsp (30 mL) kosher salt (approx)
• 4 tsp (20 mL) mild smoked paprika
• 4 tsp (20 mL) freshly ground black pepper (approx)
• 2 tsp (10 mL) garlic powder
• 8 T-Bone Steaks, about 18 oz (550 g) each and about 1½-inch (4 cm) thick

Service

• Kosher salt
• Freshly ground black pepper
• 80 trimmed asparagus spears, about 1½ lb (750 g)
• 32 baby bell peppers, about 2 lb (1 kg)
• 8 mini eggplants, halved and cross-hatched, about 2 lb (1 kg)
• 8 small zucchini, halved and cross-hatched, about 4 lb (2 kg)
• 8 clusters cherry tomatoes on the vine, about 2 lb (1 kg)
• Sea salt flakes

Preparation

1. Lemon-Caper Cream Sauce: Stir sour cream, mayonnaise, lemon zest, lemon juice, salt and pepper until smooth. Stir in capers, basil, chives and parsley. Cover and refrigerate.
2. Garlic-Herb Oil: Whisk olive oil with vinegar, rosemary, thyme, garlic, oregano, Dijon mustard, salt, paprika, pepper and garlic powder. Measure out 3 cups (750 mL) and reserve for service.
3. Pour remaining Garlic-Herb Oil over steaks to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours.

Service

1. Remove steak from marinade, shaking off excess. Season with salt and pepper. Grill steak until well-marked and cooked to preferred doneness. Brush lightly with some of the reserved Garlic-Herb Oil. Let rest for 5 minutes.
2. Meanwhile, brush vegetables lightly with Garlic-Herb Oil; grill until tender-crisp.
3. Vegetables per order: asparagus x 10 spears, baby bell peppers x 4, mini eggplant x 2 halves, zucchini x 2 halves and cherry tomatoes x 1 cluster.
4. Carve steak by removing strip loin and tenderloin sections from bone; slice across the grain. Reassemble steak on serving platter and sprinkle with sea salt flakes.
5. Add grilled vegetables to platter. Serve with ½ cup (125 mL) Lemon-Caper Cream Sauce.

Beef Cuts