T-bone with parsley-and-walnut salad

T-bone with parsley-and-walnut salad

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 10 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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