Scotch fillet with tomato and zucchini salad
Ingredients
Simple ingredients, wonderful result.
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Microwave potatoes in packet for 4-5 minutes on HIGH (100%) or until tender. Set aside, keeping warm. Halve to serve.
- 02
Step 2
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.
- 03
Step 3
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
- 04
Step 4
Serve steaks with potatoes, sprinkled with extra parsley, salad and lemon wedges.
Tips
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Other steaks such as porterhouse or eye fillet would also work well in this recipe.
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Lemon pepper seasoning is available in the spice section of the supermarket.
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Use baby heirloom or cherry tomatoes instead of grape tomatoes.
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Remove seeds from chilli for extra heat; add a couple of finely chopped anchovies to the salad for extra saltiness.
