Aged T-bone Zambi style
(The aged T-bone to be used in this recipe can be bought at the restaurant Zambi)
Put the meat on the grill over a very high heat and sear all sides of the meat evenly. Remove and leave the meat to rest for 5 minutes. Then cut the meat along the bone into 3 cm slices and put it back on the grill to sear any parts that are still raw, together with the bone, so that the meat closest to the bone is cooked through. Remove the meat from the grill and arrange it on a platter as shown in the picture. Finish with flavoured olive oil, rosemary and flaky sea salt.
Side dishes
Creamed kale
Ingredients
150 g Galician kale
1 dessertspoon of flour
1 dl milk
2 cloves of garlic
Salt, pepper, olive oil and vinegar, to taste
Method:
Blanch the kale in boiling salted water. Once cooked, drain very well and chop. Fry the crushed garlic cloves in a little olive oil until golden. Remove the garlic cloves and add the kale, leaving it to fry for a few seconds to take on the flavour. Add the flour dissolved in the milk and leave to cook for a few minutes. Season with salt and pepper and, finally, add a little vinegar.
Roast potatoes with a special sauce
Ingredients
Potatoes, in the desired quantity
1 dl olive oil
20 ml red wine vinegar
10 g coarse salt
25 g garlic
25 g sweet paprika
Chopped chilli, to taste
Ground bay leaf, to taste
Method:
Cook the potatoes in salted water, cut them in half and put them on the grill.
Then prepare the sauce by crushing the garlic with the coarse salt and adding the remaining ingredients. Stir well.
Drizzle the sauce over the potatoes.
