T-Bone Steak with Tuscan Style Potatoes and Salsa Verde

Introducing a delicious recipe for T-bone steak, paired with Tuscan Style Potatoes and fresh salsa verde, by brand ambassador, Theo Randall.


  • 1 kg desiree potatoes
  • 5 tbsp olive oil
  • 1 head garlic, in cloves with skin on
  • 1 x 1kg T-bone steak
  • 1 tbsp chopped fresh rosemary

Salsa Verde

  • 100g flat-leaf parsley
  • 100g of wild rocket
  • 50g fresh basil leaves
  • 25g mint leaves
  • 1 tbsp of miniature capers in vinegar
  • 1 tsp of Dijon mustard
  • 4 tbsp of olive oil


  1. Peel and cube the potatoes into 2 cm pieces. Place them in a large pan with the garlic cold water, and sea salt and bring to the boil, cook for 2 minutes after the water has come to the boil. Drain into a colander and mix them in a large bowl with the cooked garlic cloves and 4 tbsp olive oil, salt and pepper.
  2. Place them on a baking sheet, lined with greaseproof paper. Put into a hot oven at 180oC for 25 minutes. Take out and keep to one side.
  3. Place the beef t-bone onto a plate with 1 tbsp of olive oil, salt and pepper. Rub the olive oil salt and pepper all over. Place the steak on the BBQ plate and cook for 5 minutes, turn it over and cook for a further 5 minutes. Take out of the oven and leave to rest.
  4. Place all the ingredients, except the oil and mustard, into The Smeg Chopping bowl or food processor, chop all the herbs and then add the capers, mustard and then add the olive oil and pulse. Check the seasoning and keep it to one side.
  5. Place the steak on to a chopping board and carve into 1 cm slices serve with the roasted Tuscan potatoes and fresh salsa verde