BBQ Scotch Fillet with Loaded Green Salad
Serves: 2
Time: 30 minutes
Tonight we are having BBQ steak, which I don’t often feature in my menus. Two reasons, the first is that I used to love a good rare steak but haven’t been so keen on bloody meat for almost 3 years since having my little boy, it’s kinda crazy I know but when your pregnant you aren’t supposed to eat rare meat and ever since then I have had an unusual squeamishness towards it. The second reason is that it is a cut of meat that I assume most people cook on a regular basis. Steak and salad I imagine would feature regularly in most households so for that reason I try to stay clear, but we are having a slim down week so I think a good dose of iron is essential. Ordinarily I would finish the steak with a mustard butter and dress the salad, but I think you will agree that fresh lemon and a little mustard work perfectly.
Leftovers
This salad is big enough to feed four with a little addition of extra broccolini, but if you do want it for lunch leftovers I would also recommend adding a couple of boiled eggs.
What you'll need
2 x 250g scotch fillet steaks
2 bunch’s of broccolini
1 bunch of red radishes
3 baby gem lettuces
2 tablespoons sunflower seeds
2 tablespoons of raw almonds
2 avocado
1 lemon
From the Pantry
2 teaspoons of Dijon mustard
salt and pepper
Optional Lunch Extra’s
2 boiled eggs
Feeding Four?
The dinner for four shopping has two xtra 250g scotch fillet steaks.
Prep and Cook
Preheat Oven to 200c
Bring Steak to Room Temp
Take your steaks out of the fridge and remove any packaging, sit on a plate to come up to room temp or close to hand temperature.
Cook Veg
Cut the woody stalk ends off the broccolini and toss in a bowl with a little oil and some salt and pepper.
Spread out on an oven tray lined with paper and roast in the oven for 15 minutes until lightly charred.
Prep Salad
Cut the stalks off your baby gems, then peel all the leaves off into a bowl and fill with cold water, wash then remove from the water and shake off all the water in a colander or salad spinner.
Slice radishes into thin rounds and place in a small bowl of cold water
Slice the avocado in half and remove the stone, peel off the skin and slice each half into 3 wedges.
Toast sunflower seeds and almonds on an oven tray in the oven for 7 minutes, then roughly chop the almonds.
Cook Steak
This can be done on the BBQ or a griddle pan (or in a normal fry pan) but whatever you choose the method is still the same.
Heat the BBQ to 200 or the griddle pan to very high heat.
Go heavy with the cracked pepper and sprinkle sea salt flakes over both sides of your steaks.
Place the steak on the hot surface and cook for 3 minutes (do not move) then turn and cook for a further 3 minutes.
Remove from heat and allow to rest for 4-6 minutes
Top each steak with a teaspoon of mustard.
Plate it Pretty
Scatter some of the lettuce across both plates, then a sprinkling of radish some broccolini and some avocado, build on top of this with some more lettuce, radish and avocado.
Chop the almonds up roughly and scatter across the salad along with the toasted sunflower seeds.
Sprinkle with sea salt flakes, some fresh cracked pepper, squeeze over the juice of half your lemon and drizzle with olive oil.
Serve the steak beside your salads.
Enjoy!
Lunch tomorrow
If you are having this one for lunch leftovers then I would recommend some hard boiled eggs for a little protein or even some of my favourite lunch filler - some tuna in olive oil.