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Broiled T Bonefish Steaks With Parsley Butter And A Summer Green Bean Salad

Beef.Chef's picture
Ingredients
For the bean salad
  Haricots verts 1 Pound, ends trimmed
  Ripe tomatoes 2 Large, halved, seeded, julienned
  Garlic 1 Clove (5 gm), finely minced
  Olive oil 3 Tablespoon
  Red wine vinegar 1 Dash
  Basil leaves 1 Tablespoon, julienned
  Black pepper To Taste, freshly cracked
  Salt To Taste
For the parsley butter
  Butter 8 Tablespoon, softened
  Lemon juice 2 Tablespoon, freshly squeezed
  Flat-leaf parsley 2 Tablespoon, chopped
  Pepper To Taste, freshly ground
For the steaks
  T-bone steaks 64 Ounce (4 In Number, 16 Ounce Each)
Directions

GETTING READY
1) In a saucepan, boil salted water. Add in the beans and blanch for 3 to 4 minutes. Drain and immerse the beans into a bowl of ice-cold water.
2) Drain, pat dry the beans and add into a mixing bowl along with tomatoes, garlic, vinegar, olive oil, basil, salt and pepper. Toss well. Keep aside.
3) In a blender, blend butter, lemon juice, parsley, salt and pepper to a smooth consistency.
4) Transfer the parsley butter onto a wax paper, roll up and keep in the refrigerator to chill.

MAKING
5) Season the T-bones with salt and pepper and broil on a rack at least 2-3 inches below the heat.
6) Broil the T-bone for 5 to 6 minutes on each side for medium rare and about 7 minutes for medium, turning them over once in between. Place a dot of parsley butter on each steak when just one minute of cooking time is left.

SERVING
7) Transfer the steak onto a serving plate and serve the bean salad alongside.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Dish: 
Salad
Interest: 
Summer, Quick, Healthy
Ingredient: 
Bean
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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