Bistecca with Asparagus and Salsa Dragoncello


A tarragon-heavy sauce adds freshness.

What you will need

4 T-bone steaks (about 250gm each), at room temperature

2 garlic cloves, halved

2 tbsp extra-virgin olive oil

2 bunches asparagus, trimmed

Finely grated parmesan (optional) and lemon wedges, to serve

  Salsa dragoncello

2 slices sourdough or ciabatta, crusts removed

2 tbsp red wine vinegar, or to taste

1½ cups (firmly packed) rocket

½ cup (loosely packed) tarragon

125 ml (½ cup) extra-virgin olive oil

2 small garlic cloves


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