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Dry Rub T-Bone Steak with Salsa & Salad Greens

Prep Time:

Cook Time:


4 Servings


Ingredients (T-Bone): 

4 Mick’s Meat Barn T-Bone Steaks 

2 tsp Smoked Paprika 

2 tsp Ground Cumin 

2 tsp Cayenne Pepper 

Sea Salt, ground 

Olive Oil 

Ingredients (Salsa): 

1 Avocado, roughly diced 

½ punnet CherryTomatoes, quartered 

½ Lebanese Cucumber, finely diced 

½ Lime, juiced 

1 cup Coriander, roughly chopped 

½ tsp Ground CuminSea Salt, to season 

Ingredients (Green Salad): 

200g Salad Greens 

1 tbsp Fresh Lemon Juice 

½ tsp Dijon Mustard 

1 Garlic Clove, minced 

3 tsp Olive Oil 

Sea Salt & Cracked Black Pepper, to taste


Method (T-Bone Steaks): 

Step One – In a small bowl whisk together the smoked paprika, ground cumin, cayenne pepper and sea salt to create the dry rub. 

Step Two – Lightly oil the steaks and rub in the dry rub. Refrigerate for up to four hours. 

Step Three – Remove from the refrigerator and bring to room temperature. 

Step Four – Cook the T-Bone steaks over a medium bbq grill for 3-5 minutes or to taste. Remove from heat and allow to rest before serving. 

Method (Salsa): 

Step One – In a small bowl gently combine the avocado, lime juice, cherry tomatoes, cucumber, coriander, cumin and season with salt. Refrigerate until serving. 

Method (Green Salad):

Step One – In a small bowl, whisk together the lemon juice, dijon mustard, garlic, olive oil and season with the sea salt and pepper. 

Step Two – Whisk the dressing again, just before serving. Tossing with the salad greens to combine. Plate and serve.

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