Take your burger game to a whole new level with this delicious scotch fillet steak recipe. Served with a creamy homemade aioli and chunky tomato chutney, it’s sure to be a hit with steak lovers.
Serves44
Cook time1 hr1 hour
Prep time45 mins45 minutes, + cooling & 5 mins resting time
+ cooling & 5 mins resting time
Ingredients
400g pkt Coles Australian No Added Hormones Beef Scotch Fillet Thinly Sliced
2 tbs extra virgin olive oil
4 sourdough hamburger rolls, split
4 slices gruyère
60g baby rocket leaves
Tomato chutney
500g tomatoes
1 tbs extra virgin olive oil
1 brown onion, finely chopped
2 tsp yellow mustard seeds
1 tsp curry powder
1 red capsicum, seeded, finely chopped
1/2 green apple, peeled, cored, finely chopped
1 1/2 tbs brown sugar
1/4 cup (60ml) malt vinegar
1/2 tsp salt
Aioli
1 Coles Australian Free Range Egg yolk
1/2 tsp Dijon mustard
1 tsp white wine vinegar
1 garlic clove, crushed
1/2 cup (125ml) extra virgin olive oil
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
Step 1
To make the tomato chutney, use a small sharp knife to score a cross in the skin at the top of each tomato. Place tomatoes in a saucepan of boiling water and cook for 30 secs. Use a slotted spoon to transfer tomatoes to a bowl of iced water to refresh. Peel. Cut the tomatoes in half. Remove and discard the seeds. Coarsely chop the flesh. Heat the oil in a large saucepan over medium-high heat. Add the onion and mustard seeds and cook for 30 secs or until the mustard seeds start to pop. Add the curry powder, capsicum and apple and cook, stirring, for 3 mins until aromatic. Add the tomato, sugar, vinegar and salt and bring to the boil. Reduce to a simmer. Cover and cook, stirring often, for 45 mins or until the mixture thickens and the tomato is tender. Set aside to cool completely.
Step 2
Meanwhile, to make the aioli, use an electric mixer to whisk the egg yolk, mustard and vinegar in a medium bowl until pale and creamy. Add the garlic and whisk until well combined. Slowly add the oil to the egg yolk mixture, in batches, whisking constantly until the oil is incorporated and the mayonnaise is thick and creamy. Add a little water to loosen, if necessary. Season.
Step 3
Heat a barbecue grill or chargrill on medium-high. Season the steaks and spray with olive oil spray. Cook on the grill for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Cut in half. Drizzle with oil.
Step 4
Preheat grill on high. Cook rolls under the grill for 1-2 mins or until toasted. Top roll bases with cheese and cook under the grill for 2 mins or until just melted. Top the cheese with tomato chutney, steak, rocket and aioli. Top with roll tops to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute gruyère for Swiss cheese. You can also use white vinegar instead of malt vinegar.
Prep time45 mins45 minutes, + cooling & 5 mins resting time
+ cooling & 5 mins resting time
Ingredients
400g pkt Coles Australian No Added Hormones Beef Scotch Fillet Thinly Sliced
2 tbs extra virgin olive oil
4 sourdough hamburger rolls, split
4 slices gruyère
60g baby rocket leaves
Tomato chutney
500g tomatoes
1 tbs extra virgin olive oil
1 brown onion, finely chopped
2 tsp yellow mustard seeds
1 tsp curry powder
1 red capsicum, seeded, finely chopped
1/2 green apple, peeled, cored, finely chopped
1 1/2 tbs brown sugar
1/4 cup (60ml) malt vinegar
1/2 tsp salt
Aioli
1 Coles Australian Free Range Egg yolk
1/2 tsp Dijon mustard
1 tsp white wine vinegar
1 garlic clove, crushed
1/2 cup (125ml) extra virgin olive oil
Description
Take your burger game to a whole new level with this delicious scotch fillet steak recipe. Served with a creamy homemade aioli and chunky tomato chutney, it’s sure to be a hit with steak lovers.
Method
Step 1
To make the tomato chutney, use a small sharp knife to score a cross in the skin at the top of each tomato. Place tomatoes in a saucepan of boiling water and cook for 30 secs. Use a slotted spoon to transfer tomatoes to a bowl of iced water to refresh. Peel. Cut the tomatoes in half. Remove and discard the seeds. Coarsely chop the flesh. Heat the oil in a large saucepan over medium-high heat. Add the onion and mustard seeds and cook for 30 secs or until the mustard seeds start to pop. Add the curry powder, capsicum and apple and cook, stirring, for 3 mins until aromatic. Add the tomato, sugar, vinegar and salt and bring to the boil. Reduce to a simmer. Cover and cook, stirring often, for 45 mins or until the mixture thickens and the tomato is tender. Set aside to cool completely.
Step 2
Meanwhile, to make the aioli, use an electric mixer to whisk the egg yolk, mustard and vinegar in a medium bowl until pale and creamy. Add the garlic and whisk until well combined. Slowly add the oil to the egg yolk mixture, in batches, whisking constantly until the oil is incorporated and the mayonnaise is thick and creamy. Add a little water to loosen, if necessary. Season.
Step 3
Heat a barbecue grill or chargrill on medium-high. Season the steaks and spray with olive oil spray. Cook on the grill for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Cut in half. Drizzle with oil.
Step 4
Preheat grill on high. Cook rolls under the grill for 1-2 mins or until toasted. Top roll bases with cheese and cook under the grill for 2 mins or until just melted. Top the cheese with tomato chutney, steak, rocket and aioli. Top with roll tops to serve.
