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Chipotle scotch fillet and char-grilled vegetables

Chipotle scotch fillet and char-grilled vegetables
Prep time10 min
Cook time20 min
Total time30 min
Servings4
01

Ingredients

  • 4 x 220g beef scotch fillet steaks, fat-trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 chipotle chile in adobo, chopped
  • 1 tbsp honey
  • 2 corn cobs, husks removed, cut into 8 pieces
  • 1 red capsicum, thickly sliced
  • 1.2 ½ small cauliflower, cut into florets
  • 200 g baby tomatoes
  • 200 g baby tomatoes
  • 400 g can black beans, rinsed, drained
  • 1.4 cup coriander leaves, finely chopped + extra sprigs, to serve
02

Step-by-step method

  1. 01
    Place steaks in a large snap-lock bag or glass dish. Add half the oil, garlic,
  2. 02
    chipotle chile and honey. Season, rub to coat and set aside for 10 minutes.
  3. 03
    Place corn, capsicum, cauliflower, tomatoes and remaining oil in a large bowl. Season and toss to coat.
  4. 04
    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.
  5. 05
    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.
  6. 06
    Serve steaks with char-grilled vegetables, rice, lime wedges and coriander sprigs.
03

Chef's 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.