T-bone Steak with Gremolata and Pumpkin Seeds

(2 portions)


  • 1 T-bone steak (300 grams)
  • 1 tablespoon butter
  • Sea salt and fresh-ground pepper to taste

For the gremolata:

  • ½ cup parsley
  • 4 tablespoon olive oil
  • 6 green olives, pitted
  • 1 tablespoon capers
  • 1 clove garlic
  • 1 ½ tablespoon SOFRUCO lemon juice
  • 1 ½ tablespoon lemon zest
  • ¼ cup SOFRUCO pumpkin seeds


  • In a skillet, toast the pumpkin seeds until golden, shaking the pan constantly to prevent burning. Remove seeds from the skillet and allow to cool.
  • In a food processor, place the parsley, olive oil, green olives, capers, garlic, pumpkin seeds, and lemon juice and zest, and process until they turn to a paste. Set aside.
  • Season the meat with salt on both sides. Heat a little olive oil in a skillet and sear the meat for 8 minutes on each side until nicely browned on the outside and juicy on the inside. Add the butter and coat the meat well. Season with freshly ground black pepper.
  • Serve the steak with the gremolata.