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T-bone Steak

Sukaina Nasseer Mamado
The T-bone and porterhouse are steak of beef cut from the shortloin. Both steaks include a “T”-shaped lumbar vertebra with sections on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large stripsteak.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course chicken dishes
Cuisine American, Indian
Servings 1

Ingredients
  

  • 1 Kilogram(kg) Tbone Steak (slices)
  • 1,1/2 Teaspoons(tsp) Salt
  • 1/2 cup Papaya (blend)
  • 1 Teaspoons(tsp) Tenderiser
  • 1 Tablespoons(tbsp) Ginger paste
  • 1 Tablespoons(tbsp) Garlic paste
  • 1 Teaspoons(tsp) paprika
  • 1 Teaspoons(tsp) Chilli powder
  • 1 Teaspoons(tsp) Olive Oil
  • Salad: 1 Cucumber
  • 1/2 Red Pepper
  • 1/2 Green Pepper
  • 1/4 Cup Sweet Corns
  • 1/2 Onion
  • 1/2 Cup Cabbage
  • 1 Carrot (grated)
  • 1 Iceberg Lettuce
  • Salt (as required)
  • 1/4 Teaspoons(tsp) Blackpepper powder
  • 1 Tablespoons(tbsp) Vinegar
  • 1 Teaspoons(tsp) Olive Oil

Instructions
 

  • Mix papaya with the rest into a paste and apply on tbone steak pieces
Keyword chicken, steak