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Steak recipes

T-bone with parsley-and-walnut salad

10 minutes

T-bone with parsley-and-walnut salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T extra virgin olive oil
2 T-bone steaks
sea salt and freshly ground black pepper, to taste
30 walnuts, toasted and roughly chopped
30 g Italian parsley, roughly chopped
12 Kalamata olives, pitted and chopped
5 anchovy fillets, roughly chopped
1 lemon, juiced

Method

Heat the oil in a heavy-based pan over a high heat. Pat dry the steak using kitchen paper, season, then cook for 3 minutes on each side, or until cooked to your liking.

Remove the steak from the heat and rest for 10 minutes before slicing.

Toss the walnuts, parsley, olives and anchovies and dress with olive oil and lemon juice.

Slice the steak, arrange on a serving platter and serve with the parsley salad.

Browse more steak recipes here.

Cook's note: You’ll seldom find a large chunk of meat in Italian restaurants. Instead, they serve ‘tagliata’ – or sliced steak.

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Sardine-and-raisin fettucine

Baked mussel risotto

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Braised lamb shoulder with basil-and-pistachio pesto

Lemon tart with pine-nut brittle

Tiramisu-style semifreddo

Baked rosemary lamb sausage and spinach gnocchi

T-bone with parsley-and-walnut salad

T-bone with parsley-and-walnut salad

Ingredients

Method