If you’re looking for tasty recipes with scotch fillet steak, this dish is definitely one to add to the list. Serve with a sweet, herby and earthy salad to balance out the richness.
- Serves4
- Cook time15 minutes
- Prep time30 minutes, + cooling & 5 mins resting time
Ingredients
- 400g pkt Coles Australian No Added Hormones Beef Scotch Fillet Thinly Sliced
- 450g can baby beetroot, drained, quartered
- 400g can chickpeas, rinsed, drained
- 200g fresh mozzarella, sliced
- 1 avocado, diced
- 1 bunch mint, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked
Honey-thyme dressing
- 1 tbs honey
- 1/2 cup (125ml) chardonnay
- 4 thyme sprigs
- 1/3 cup (80ml) olive oil
- 2 tsp thyme leaves
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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
To make the honey-thyme dressing, combine the honey, wine or verjuice and thyme sprigs in a small saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 mins or until mixture reduces by a third. Set aside to cool. Remove and discard thyme sprigs. Whisk in the oil and thyme leaves until well combined. Season.Step 2
Heat a barbecue grill or chargrill on high. Spray steaks with olive oil spray and cook for 2 mins each side or until cooked to your liking. Remove from the heat and set aside for 2 mins to rest.Step 3
Combine beetroot, chickpeas, mozzarella, avocado mint and parsley in a large bowl.Step 4
Divide the steaks and salad among serving plates. Drizzle salad with honey-thyme dressing and season to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute chardonnay for verjuice.
Luke Mangan's scotch fillet steak with beetroot and chickpea salad
- Serves4
- Cook time15 minutes
- Prep time30 minutes, + cooling & 5 mins resting time
Ingredients
- 400g pkt Coles Australian No Added Hormones Beef Scotch Fillet Thinly Sliced
- 450g can baby beetroot, drained, quartered
- 400g can chickpeas, rinsed, drained
- 200g fresh mozzarella, sliced
- 1 avocado, diced
- 1 bunch mint, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked
Honey-thyme dressing
- 1 tbs honey
- 1/2 cup (125ml) chardonnay
- 4 thyme sprigs
- 1/3 cup (80ml) olive oil
- 2 tsp thyme leaves
Description
If you’re looking for tasty recipes with scotch fillet steak, this dish is definitely one to add to the list. Serve with a sweet, herby and earthy salad to balance out the richness.
Method
Step 1
To make the honey-thyme dressing, combine the honey, wine or verjuice and thyme sprigs in a small saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 mins or until mixture reduces by a third. Set aside to cool. Remove and discard thyme sprigs. Whisk in the oil and thyme leaves until well combined. Season.Step 2
Heat a barbecue grill or chargrill on high. Spray steaks with olive oil spray and cook for 2 mins each side or until cooked to your liking. Remove from the heat and set aside for 2 mins to rest.Step 3
Combine beetroot, chickpeas, mozzarella, avocado mint and parsley in a large bowl.Step 4
Divide the steaks and salad among serving plates. Drizzle salad with honey-thyme dressing and season to serve.