- 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.