4 Mick’s Meat Barn T-Bone Steaks
2 tsp Smoked Paprika
2 tsp Ground Cumin
2 tsp Cayenne Pepper
Sea Salt, ground
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.
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.