Impress your family with these tasty


  • 1/3 cup (80ml) olive oil
  • 1 tablespoon finely chopped rosemary
  • 2 garlic cloves, finely chopped
  • 1 lemon, zested, juiced
  • 4 (1.2kg) Australian beef T-bone steaks
  • 700g chat potatoes, halved
  • 2 red capsicum, seeded, cut into thick strips
  • 3/4 cup (120g) pitted Kalamata olives
  • 100g rocket


  1. Preheat oven to 200C. Combine oil, rosemary, garlic, lemon zest and 2 teaspoons juice in a small jug. Season with salt and pepper. Place T-bone steaks in a large glass or ceramic dish. Pour over half the marinade over the steaks, tossing to coat. Set aside.
  2. Place potatoes and capsicum on a baking tray lined with baking paper. Drizzle with remaining marinade. Roast for 30 mins. Add olives and roast for a further 10 mins or until potatoes are golden and cooked through.
  3. Meanwhile, preheat a chargrill or BBQ plate over medium-high heat. Cook steaks for 3 mins each side for medium-rare. Rest steaks for 5 mins.
  4. Place potato mixture in a bowl. Add rocket and toss to combine. Serve steaks with warm potato salad.