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Curtis Stone’s BBQ scotch fillet steak with tomato-balsamic salad

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  • Egg free
  • Gluten free
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 3 serves veg or fruit

Paired with a tangy tomato balsamic salad, Curtis Stone's BBQ steak is sure to impress – and in next to no time.

  • Serves2
  • Cook time15 minutes
  • Prep time10 minutes, + cooling and 5 mins resting time
BBQ scotch fillet steak with tomato-balsamic salad

Ingredients

  • 2 tbs balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 1/2 tbs extra virgin olive oil
  • 1/2 red onion, peeled, cut into 5mm-thick discs
  • 500g mixed tomatoes (such as vine-ripened, roma and red Perino), halved
  • 1/2 cup torn basil leaves
  • 1 (about 265g) Coles Australian No Added Hormones Beef Scotch Fillet Steak with Bearnaise Butter

Nutritional information

Per serve: Energy: 2592kJ/620 Cals (30%), Protein: 38g (76%), Fat: 43g (61%), Sat Fat: 10g (42%), Carb: 16g (5%), Sugar: 14g (16%), Dietary Fibre: 3g (10%), Sodium: 358mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Prepare a barbecue for medium-high heat. In a large heatproof bowl, whisk the vinegar, mustard and honey until smooth. Add 2 tbs oil and whisk until the mixture is well combined. Season with salt and pepper.

  2. Step 2

    Brush the onion with half the remaining oil. Cook the onion on the grill for 4 mins each side or until onion has softened. Transfer to a carving board and set aside to cool slightly. Cut the onion in half and add to the balsamic dressing in the bowl. Add the tomatoes and basil and toss to combine.

  3. Step 3

    Place a wire rack on a rimmed baking tray. Brush the steak with the remaining oil and season well with salt and pepper. Cook the steak on the grill for 2-3 mins each side or until meat feels only slightly resilient when tested with tongs for medium-rare doneness (instant-read thermometer should read 51°C in thickest part of steak). Transfer the steak to the wire rack. Place half the bearnaise butter from the steak packet on the steak and set steak aside for 5 mins to rest.

  4. Step 4

    Spread the remaining bearnaise butter over the steak and transfer to a carving board. Slice the steak. Divide the tomato salad between serving plates with the steak and serve immediately. 

Recipe tip

COOK. STORE. SAVE
Use it up:
Make the most of any leftover onion, tomatoes and basil – they’ll be delicious as a bruschetta topping.

Curtis Stone’s BBQ scotch fillet steak with tomato-balsamic salad

Curtis Stone’s BBQ scotch fillet steak with tomato-balsamic salad
  • Serves2
  • Cook time15 minutes
  • Prep time10 minutes, + cooling and 5 mins resting time
Ingredients
  • 2 tbs balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 1/2 tbs extra virgin olive oil
  • 1/2 red onion, peeled, cut into 5mm-thick discs
  • 500g mixed tomatoes (such as vine-ripened, roma and red Perino), halved
  • 1/2 cup torn basil leaves
  • 1 (about 265g) Coles Australian No Added Hormones Beef Scotch Fillet Steak with Bearnaise Butter
    Description

    Paired with a tangy tomato balsamic salad, Curtis Stone's BBQ steak is sure to impress – and in next to no time.

    Method
    1. Step 1

      Prepare a barbecue for medium-high heat. In a large heatproof bowl, whisk the vinegar, mustard and honey until smooth. Add 2 tbs oil and whisk until the mixture is well combined. Season with salt and pepper.

    2. Step 2

      Brush the onion with half the remaining oil. Cook the onion on the grill for 4 mins each side or until onion has softened. Transfer to a carving board and set aside to cool slightly. Cut the onion in half and add to the balsamic dressing in the bowl. Add the tomatoes and basil and toss to combine.

    3. Step 3

      Place a wire rack on a rimmed baking tray. Brush the steak with the remaining oil and season well with salt and pepper. Cook the steak on the grill for 2-3 mins each side or until meat feels only slightly resilient when tested with tongs for medium-rare doneness (instant-read thermometer should read 51°C in thickest part of steak). Transfer the steak to the wire rack. Place half the bearnaise butter from the steak packet on the steak and set steak aside for 5 mins to rest.

    4. Step 4

      Spread the remaining bearnaise butter over the steak and transfer to a carving board. Slice the steak. Divide the tomato salad between serving plates with the steak and serve immediately.