Served with a hearty salad dressed with a tangy anchovy dressing, this BBQ scotch fillet steak recipe is a must-try.
Serves44
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
3 potatoes (such as kipfler or Dutch Cream)
2 red onions, cut into wedges
6 white flat mushrooms, thickly sliced
2 bunches asparagus, woody ends trimmed
1/3 cup (80ml) extra virgin olive oil
400g pkt Coles Australian No Added Hormones Beef Scotch Fillet Thinly Sliced
1/2 cup flat-leaf parsley leaves
Lemon wedges, to serve
Anchovy & lemon dressing
3 garlic cloves, crushed
6 anchovy fillets, finely chopped
1 tsp finely chopped rosemary
1 lemon, juiced
3/4 cup (180ml) extra virgin olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place potatoes in a large saucepan of cold water. Bring to a boil and cook for 10 mins or until almost tender. Drain well. Cut into wedges.
Step 2
Add the potato, onion, mushroom, asparagus and oil in a large bowl and gently toss to coat. Season.
Step 3
To make the anchovy and lemon dressing, combine the garlic, anchovy, rosemary, lemon juice and oil in a bowl.
Step 4
Heat a barbecue grill or chargrill on medium-high. Season steaks and spray with olive oil spray. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Slice steak.
Step 5
Cook the potato, onion, mushroom and asparagus, in batches, on the grill for 2-4 mins or until lightly charred and just tender. Transfer to a bowl with the parsley and half the anchovy and lemon dressing. Toss to combine.
Step 6
Arrange the vegetables on a serving platter. Top with the steak and drizzle with the remaining anchovy and lemon dressing. Season. Serve with lemon wedges.
Luke Mangan’s BBQ scotch fillet with potato and asparagus salad
Serves44
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
3 potatoes (such as kipfler or Dutch Cream)
2 red onions, cut into wedges
6 white flat mushrooms, thickly sliced
2 bunches asparagus, woody ends trimmed
1/3 cup (80ml) extra virgin olive oil
400g pkt Coles Australian No Added Hormones Beef Scotch Fillet Thinly Sliced
1/2 cup flat-leaf parsley leaves
Lemon wedges, to serve
Anchovy & lemon dressing
3 garlic cloves, crushed
6 anchovy fillets, finely chopped
1 tsp finely chopped rosemary
1 lemon, juiced
3/4 cup (180ml) extra virgin olive oil
Description
Served with a hearty salad dressed with a tangy anchovy dressing, this BBQ scotch fillet steak recipe is a must-try.
Method
Step 1
Place potatoes in a large saucepan of cold water. Bring to a boil and cook for 10 mins or until almost tender. Drain well. Cut into wedges.
Step 2
Add the potato, onion, mushroom, asparagus and oil in a large bowl and gently toss to coat. Season.
Step 3
To make the anchovy and lemon dressing, combine the garlic, anchovy, rosemary, lemon juice and oil in a bowl.
Step 4
Heat a barbecue grill or chargrill on medium-high. Season steaks and spray with olive oil spray. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Slice steak.
Step 5
Cook the potato, onion, mushroom and asparagus, in batches, on the grill for 2-4 mins or until lightly charred and just tender. Transfer to a bowl with the parsley and half the anchovy and lemon dressing. Toss to combine.
Step 6
Arrange the vegetables on a serving platter. Top with the steak and drizzle with the remaining anchovy and lemon dressing. Season. Serve with lemon wedges.
