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
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
Peel and cube the potatoes into 2 cm pieces. Place them in a large pan with the garlic cold water, sea salt and bring to the boil, cook for 2 minutes after the water has come to the boil. Drain into a colinder and mix them in a large bowl with the cooked garlic cloves and 4 tbsp olive oil, salt and pepper.
Place them on a baking sheet, lined with greaseproof paper. Put in to a hot oven at 180oC for 25 minutes. Take out and keep to oneside.
Place the beef t-bone on to 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.
Place all the ingredients, except the oil and mustard, in to 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 to one side.
Place the steak on to a chopping board and carve in to 1 cm slices serve with the roasted Tuscan potatoes and fresh salsa verde