Scotch Fillet With A Warm Spiced Winter Salad
Ingredients
- 4 200 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
- Zest of 1 lemon
- Juice of 1 lemon
- Pinch salt
- 1/2 red onion thinly sliced
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 230OC. 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.
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.
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