Chargrilled scotch fillet steak with kipfler potatoes, salad & salsa

Chargrilled scotch fillet steaks, kipfler potatoes, salad & salsa

Serves: 4  |  Preparation Time: 15 mins  |   Cooking Time: 20 mins

  • 4x 180g Tasman scotch fillet steaks (2-4 cm thick)
  • 2 tbsp olive oil
  • 500g Kipfler potatoes
  • Sea salt and freshly ground pepper to season
  • 6x watermelon radishes
  • 200g Salad leaves

  • ⅓ cup olive oil
  • ⅓ cup lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 2 garlic cloves, crushed

Herb Salsa:
  • ½ cup firmly packed flat leaf parsley leaves, finely chopped
  • ½ cup firmly packed fresh basil leaves, finely chopped
  • 1 small bunch chives, finely chopped
  • 2 tbsp baby capers, drained, finely chopped
  • ½ cup olive oil
  • Finely grated rind of 1 lemon
  • 2 tbsp lemon juice

  1. For Potatoes: Wash and pat dry potatoes and place in an oven proof dish.  Add 1 tbsp of oil, season with salt and pepper, toss to coat.  Place in a pre-heated barbeque on medium high heat.  Cook for 25 minutes or until golden and cooked through.
  2. For Herb Salsa: Place ingredients in a bowl with olive oil, lemon rind and lemon juice.  Stir to combine.
  3. For Salad: Combine salad leaves and radishes in a bowl.  For dressing, add all ingredients in a bowl, whisk, add to salad, gently toss to coat.
  4. Brush steaks with oil and sprinkle with salt and pepper.  Preheat a Barbeque or chargrill to very hot, then reduce heat slightly.  Place steaks on grill and cook steaks for 3-4 minutes per side.  Rest for half the cooking time.
  5. Serve steaks with potatoes, salad and herb salsa.


  • Other steaks such as porterhouse or eye fillet would also work well in this recipe
  • Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
  • Buy steaks of an even thickness to ensure they cook evenly.
  • Scotch fillet is sometimes called boneless rib eye or rib fillet.  This steak is one of the most popular steaks.  It’s juicy, tender and full of flavour.
  • Watermelon radish are from an heirloom variety of daikon radish, use normal red radish if watermelon radish not available.
  • Using a mandolin is a great way to finely slice radishes.
  • Salsa Verde will last 5-7 days in the refrigerator.  Salsa Verde can be frozen.
  • Salsa Verde can also be used as a marinade or add a little to potatoes and toss.

Recipe kindly provided by Australian Beef & Chef Sam Burke

Results may vary.