Scotch fillet with tomato & zucchini salad
Serves: 4 | Preparation Time: 10 mins | Cooking Time: 20 mins
Ingredients:
4x 220g Tasman yearling beef scotch fillet steaks, fat-trimmed
500g mini microwavable potatoes
2 tbsp olive oil
2 tbsp lemon pepper seasoning
250g grape tomatoes
2 large zucchini, peeled into ribbons
Zest and juice of 1 lemon and wedges, to serve
1 tbsp baby capers, rinsed, drained
80g baby rocket
⅓ cup parsley leaves and extra, finely chopped
1 long red chilli, thinly sliced (optional)
500g mini microwavable potatoes
2 tbsp olive oil
2 tbsp lemon pepper seasoning
250g grape tomatoes
2 large zucchini, peeled into ribbons
Zest and juice of 1 lemon and wedges, to serve
1 tbsp baby capers, rinsed, drained
80g baby rocket
⅓ cup parsley leaves and extra, finely chopped
1 long red chilli, thinly sliced (optional)
Method:
- Microwave potatoes in packet for 4-5 minutes on HIGH (100%) or until tender. Set aside, keeping warm. Halve to serve.
- Meanwhile, brush steaks with half the oil and sprinkle with seasoning. Preheat a large char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
- Reheat char-grill pan or barbecue over medium-high heat, lightly oil pan and cook tomatoes for 2-3 minutes until slightly softened and charred. Place tomatoes in a large bowl, add remaining oil, zucchini, lemon zest and juice, capers, rocket, parsley and chilli, if desired. Season and toss to combine
- Serve steaks with potatoes, sprinkled with extra parsley, salad and lemon wedges.
Tips:
- Other steaks such as porterhouse or eye fillet would also work well in this recipe.
- Lemon pepper seasoning is available in the spice section of the supermarket.
- Use baby heirloom or cherry tomatoes instead of grape tomatoes.
- Remove seeds from chilli for extra heat; add a couple of finely chopped anchovies to the salad for extra saltiness.
Recipe kindly provided by Australian Beef