T-bone steak with papaya salsa

T-bone steak with papaya salsa

Total: 1 hr 30 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 762 kcal
, Fat: 53 g
, Carbohydrate: 4 g
, Protein: 61 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 tbsp rosemary, finely chopped
1 tsp paprika
2 T-bone steaks (each approx. 700g /approx. 4 cm thick)

Papaya salsa

1 lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
2 tbsp olive oil
1 shallot, finely chopped
1 red chilli, deseeded, finely chopped
¼ tsp salt
1 papaya, diced
1 tomato, diced
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How it's done

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Combine the oil, rosemary and paprika. Coat the steaks with the mixture, cover and marinate for approx. 1 hr. at room temperature.

Charcoal/gas/electric grill

Grill the steaks over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side. Wrap the steaks in foil and leave to stand for approx. 5 mins.

Papaya salsa

Combine the lime zest and juice with all the other ingredients up to and including the salt. Add the papaya and tomato, mix and serve with the steaks.

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