1. Grill the Steak (12 minutes)
Rub the T-bone with olive oil, salt, pepper, and chili flakes or smoked paprika.
Grill over high heat for 5–6 minutes per side for medium-rare. Let it rest for 3 minutes before slicing.
2. Make the Raspberry Salsa (while steak rests)
In a bowl, lightly mash the raspberries with the back of a spoon. Add sliced green onion, parsley, and lemon juice. Season with a pinch of salt. Gently mix, allowing the raspberries to break down into a chunky salsa.
3. Serve
Slice the T-bone steak and top with the raspberry salsa. The fresh, tangy raspberries will provide a vibrant contrast to the rich, savory steak.
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Directions
1. Grill the Steak (12 minutes)
Rub the T-bone with olive oil, salt, pepper, and chili flakes or smoked paprika.
Grill over high heat for 5–6 minutes per side for medium-rare. Let it rest for 3 minutes before slicing.
2. Make the Raspberry Salsa (while steak rests)
In a bowl, lightly mash the raspberries with the back of a spoon. Add sliced green onion, parsley, and lemon juice. Season with a pinch of salt. Gently mix, allowing the raspberries to break down into a chunky salsa.
3. Serve
Slice the T-bone steak and top with the raspberry salsa. The fresh, tangy raspberries will provide a vibrant contrast to the rich, savory steak.