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T-bone Steak With Roasted Tomato, Corn And Asparagus Salsa

Servings: 2
Cooking Time: 15-20 Minutes


1 (20-ounce) T-bone steak
salt and freshly ground black pepper
1½ cups cherry tomatoes
¾ cup corn kernels (fresh, or frozen and thawed)
1½ cups sliced asparagus (1-inch slices) (about ½ bunch)
1 tablespoon + 1 teaspoon olive oil, divided
salt and freshly ground black pepper
1½ teaspoons red wine vinegar
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives


1. Preheat the air fryer to 400°F.

2. Season the steak with salt and pepper and air-fry at 400°F for 10 minutes (medium-rare), 12 minutes
(medium), or 15 minutes (well-done), flipping the steak once halfway through the cooking time.

3. In the meantime, toss the tomatoes, corn and asparagus in a bowl with a teaspoon or so of olive oil, salt and freshly ground black pepper.

4. When the steak has finished cooking, remove it to a cutting board, tent loosely with foil and let it rest.
Transfer the vegetables to the air fryer and air-fry at 400°F for 5 minutes, shaking the basket once or twice during the cooking process. Transfer the cooked vegetables back into the bowl and toss with the remaining olive oil and fresh herbs.

5. To serve, slice the steak on the bias and serve with some of the salsa on top


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