Recipe
Matt Sinclair's Scotch Fillet and Winter Salad
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.
- Serves 4
- Prep Time 15 mins
- Cooking Time 30mins
Ingredients
- Serves 4
Method
- 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.
Tips
- 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.