Recipe
Chipotle scotch fillet and char-grilled vegetables
- Serves 4
- Prep Time 10 mins
- Cooking Time 20mins
Ingredients
- Serves 4
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Method
- Place steaks in a large snap-lock bag or glass dish. Add half the oil, garlic,
- chipotle chile and honey. Season, rub to coat and set aside for 10 minutes.
- Place corn, capsicum, cauliflower, tomatoes and remaining oil in a large bowl. Season and toss to coat.
- Heat a large char-grill pan or barbecue over medium-high heat and cook vegetables, in batches - corn for 10 minutes, capsicum and cauliflower for 5-6 minutes and tomatoes for 2-3 minutes, or until tender. Place vegetables in a large bowl, add black beans and half the coriander, season and toss to combine.
- Reheat char-grill pan or barbecue over medium-high heat and cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
- Serve steaks with char-grilled vegetables, rice, lime wedges and coriander sprigs.
Tips
- T-bone, rump or porterhouse steak would also work well in this recipe.
- Chipotle chile in adobo is available at supermarkets and greengrocers.
- Slice steaks and toss through vegetables and rice for an on the go salad.