T-Bone Steaks With Asparagus Panzanella - cooking recipe

Ingredients

1 tsp ground oregano
2 tsp dried basil
2 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp olive oil
4 (10.5 oz) T-bone steaks
9 oz asparagus, woody ends snapped off
4 thick slices sourdough bread
1 tbsp lemon juice
3 tbsp extra virgin olive oil
1 clove garlic, peeled
4 None plum tomatoes, roughly chopped
1/3 cup fresh basil leaves, torn if large
1/2 None small Spanish onion, sliced

Preparation

Preheat broiler. Combine oregano, dried basil, salt, pepper and 1 1/2 tbsp olive oil in a small bowl. Rub into steaks. Drizzle asparagus with remaining olive oil and season.
Heat a grill pan over high heat. Cook steaks for 2-3 mins per side. Turn upwards onto the bone and cook for 1-2 mins for medium, or until cooked to your liking (Turning onto the bone ensures the meat is evenly cooked by warming through the center of the bone). Remove from pan and let rest for 5 mins.
Meanwhile, broil asparagus for 3 mins, or until just tender. Cut each spear into 3 pieces. Broil bread for 1-2 mins per side, until toasted.
To make the dressing, whisk together lemon juice and olive oil in a large serving bowl. Rub toast with garlic then add to dressing along with asparagus, tomatoes, basil and onion. Toss to combine. Season to taste. Serve with steaks.