BBQ T-Bone with crushed potatoes and avocado, bean and egg salad

This fresh, vibrant egg salad is not only delicious but light.


2 x The Butcher Co. t-bone steaks
500g Wickham Farm potatoes
3 mini avocados or 1 medium avocados
200g beans, topped
3 eggs
1 lettuce, washed
Olive oil
2 tsp black sesame seeds
¼ red onion, sliced very finely
2 tbsp free range egg mayo
1 tbsp sour cream
1 tbsp lime juice
1 tbs olive oil
1 tsp seeded mustard (or Dijon)
Salt and pepper


Boil eggs gently for 6 minutes. When cooked, drain hot water, and replace with  cold water. Leave eggs to cool for another 5 minutes. Peel and cut into quarters.
Blanche beans in boiling water for 2 minutes then refresh in iced water  immediately to cease cooking and ensure they don’t lose their colour. Cut in  halves.  Combine all dressing ingredients together and season. Cut avocados into cubes. Arrange cos lettuce leaves on a large flat platter. Scatter over beans, red onion and avocado pieces and then place egg quarters decoratively around the  plate. Drizzle dressing over salad and top with black sesame seeds.

Heat BBQ or grill plate to high heat. Drizzle steaks with olive oil and season well both sides. When plate is very hot, grill steaks to your desired liking. Leave to rest, covered with foil for 5 mins.

Cook potatoes in salted boiling water for 10-12 minutes until tender. Line a flat baking tray with baking paper and after draining potatoes, lay them out on the  baking paper. Crush with a fork or potato masher, leaving some larger pieces.  Drizzle with olive oil and season well with salt and pepper. Roast for approximately 20 minutes until crunchy and golden.

Vegetarian option: omit steak. Replace with grilled haloumi.

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