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Matt Sinclair’s Scotch Fillet And Winter Salad

Looking for the perfect date night recipe that’s sure to impress? Look no further than Matt Sinclair’s Scotch Fillet and Winter Salad. This mouthwatering dish features a perfectly tender scotch fillet paired with a warm spiced winter salad that’s sure to tantalize your taste buds. Not only is it the perfect meal for a romantic evening in, but it also makes excellent leftovers for lunch the next day. So why not treat yourself and your loved one to this delicious and easy-to-make recipe?
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Preparation Time

15 minutes

Cooking Time

30 minutes

Servings

4

DIFFICULTY

Easy

SEASONS

Autumn, Spring, Summer, Winter

CUISINES

Modern

Main Ingredients
00 g (max.) Scotch fillet steaks
30 ml Extra-virgin olive oil
2 tsp Fennel seeds
2 tsp Ground cumin
1 tsp Chilli flakes
2 cloves Garlic (minced)
1 tbsp Salt
200 g Cauliflower florets
200 g Broccoli florets
200 g Zucchini (thick slices)
100 g Green beans
1 inch Batons
75 g Raisins
50 g Slivered almonds
2 tbsp Extra-virgin olive oil
2 tbsp Tahini
1 Lemon (juiceed and zested)
1 Lemon juice
a pinch Salt
½ Red onion (thinly sliced)
¼ cup Parsley (chopped)
01

Preheat oven to 230°C. Drizzle a little olive oil onto the steak and season both sides with salt. Set aside.

02

Combine salad marinade in a large bowl and whisk together. Add all salad ingredients and massage with marinade so all ingredients are covered. Spread the prepared vegetables onto a large baking tray and place in the oven for 15-20 minutes to warm through.

03

Meanwhile make salad dressing. Combine all ingredients into a small bowl and whisk until smooth. Adjust thickness of dressing with more lemon juice or even a splash of water depending on your taste. Should be consistency of pouring cream. Garnish salad with red onion and parsley.

04

Cook the scotch fillet on a hot griddle pan or BBQ for approximately 4 minutes each side. The steak should be browned on the outside but with a soft, pink middle. Leave to rest for 3-5 minutes and serve with the warm salad.

SOME THINGS TO CONSIDER

Notes

  1. If you have any leftovers, Scotch Fillet is great sliced thinly and used in a stir-fry. The steak just needs to be gently warmed through so it’s still tender.
  2. When cooking steak on a BBQ the plate must be hot and the lid kept down. This helps the steak char and cook through at the same time creating a lovely caramelised surface and tender centre.
  3. Meat should always be cooked at room temperature to ensure it cooks evenly, so get into the habit of removing your steaks from the fridge about 20 minutes before cooking.

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