Porcini-rubbed T-bone with fingerling and spinach salad



10 min


2 Servings

Porcini-rubbed T-bone with fingerling and spinach salad

Porcini-rubbed T-bone with fingerling and spinach salad. (Photo, Roberto Caruso.)


  • 1 1/4-in. thick T-bone steak , about 650 g
  • 2 tbsp ground dried porcini mushrooms
  • 12 fingerling potatoes , sliced in half lengthwise
  • 1/4 cup finely chopped chives
  • 2 cups packed baby spinach
  • 2 tbsp canola oil
  • 1/4 tsp salt
  • pepper , to season
  • 3 tbsp canola oil , for dressing
  • 2 tsp vinegar
  • 2 tsp Dijon mustard


  • Preheat barbecue to medium-high. Brush steak with 1 tbsp oil and rub with 1/4 tsp salt and porcini on both sides. Toss potatoes with 1 tbsp oil and 1/4 tsp salt in a bowl. Season with pepper. Oil grill. Barbecue steak and potatoes, with lid closed, flipping halfway through, until steak is medium-rare and potatoes are fork-tender, 10 to 12 min. Transfer steak to a plate and let rest for 5 min. Whisk 3 tbsp oil with 2 tsp vinegar and 2 tsp Dijon in bowl used to toss potatoes. Stir in chives and warm potatoes. Stir spinach into potato mixture just before serving. Serve with steak, carved from bone and split in 2.

Nutrition (per serving)

  • Calories
  • 845,
  • Protein
  • 56 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 47 g,
  • Fibre
  • 7 g,
  • Sodium
  • 501 mg.
Wine Pairings

This B.C. syrah is perfect for date-night romance. Brimming with clove, blackberry and leather chased by a lingering finish, its smooth tannins and dry character enhance steak. Decant an hour or two before serving.
Township 7 Syrah, British Columbia, $26.

Prep Tip:

Grind 30-g package of dried porcini mushrooms into powder in a blender. Keep extra in a container for future use.