Char-grilled t-bones with potato pancakes

This is a meal and a half, perfect for dinner at the end of an active weekend day. Let the crisp potato pancakes soak up some of the zesty chilli and ginger liquid from the steaks.

  • 1 hr cooking
  • Serves 4
  • Print
Photographer: Brett Stevens. Stylist: Yael Grinham


Char-grilled t-bones with potato pancakes
  • 3 fresh long red chillies, chopped finely
  • 2 centimetre piece fresh ginger (10g), grated
  • 2 clove garlic, crushed
  • 2 tablespoon olive oil
  • 4 x 300g beef t-bone steaks
  • 4 trimmed corn cobs (1kg)
  • 4 medium potatoes (800g), grated coarsely
  • 50 gram butter


Char-grilled t-bones with potato pancakes
  • 1
    Combine chilli, ginger, garlic and oil in large bowl; add steaks, turn to coat in mixture.
  • 2
    Cook steaks on heated oiled grill plate (or grill or barbecue). Cover; stand for 5 minutes.
  • 3
    Meanwhile, cook corn, turning occasionally, on heated flat plate until tender.
  • 4
    To make potato pancakes, squeeze excess moisture from potato; divide into four portions. Heat half the butter on flat plate; cook potato portions, flattening with spatula, until browned both sides.
  • 5
    Spread corn with remaining butter; serve with steaks and potato pancakes.

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