T-bone steak

James Martin’s chargrilled T-bone steak is seared on a searing-hot griddle, rested, and served with charred banana shallots and figs in a lemon-balsamic dressing, alongside a spiced tomato chilli chutney made weeks in advance. The steaks cook in about 8 minutes, the chutney simmers for 20-30 minutes but improves over 2-3 weeks, and it serves …