Impress with Matt’s tender scotch fillet with a warm spiced winter salad. That’s date night sorted, plus extras for lunch the next day.
Time
- Preparation: 15 min
- Cooking: 30 min
- Ready in: 45 min
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)
Instructions
- Preheat oven to 230°C. Drizzle a little olive oil onto the steak and season both sides with salt. Set aside.
- 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.
- 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.
- 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.
Notes
- 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.
- 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.
- 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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