T-bone steak with parsley crust and spicy beetroot salad

by Ed Halmagyi


  • 4 x 200g T-bone steaks
  • salt flakes and freshly-milled black pepper
  • 2 Tbsp extra virgin olive oil
  • 1 bunch parsley
  • ½ cup breadcrumbs
  • 2 egg whites
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 800g can baby beetroot, quartered
  • ½ cup semi-dried tomatoes
  • ½ bunch basil leaves
  • 1 small red chilli, sliced
  • 1 lime, juiced


1 Season the steak with salt and pepper, then rub with half the olive oil. Arrange on a hot grill and cook for 2 minutes each side, until medium-rare.
2 Combine the parsley, breadcrumbs, egg whites, garlic and cumin in a food processor and purée until a coarse paste forms. Season with salt and pepper. Press onto one side of the steaks and cook under a moderate grill for 3 minutes, until just set.
3 Toss the beetroot, tomatoes, basil and chilli with the remaining olive oil and lime juice. Pile on top and serve.