Skip to main content

Luke Mangan's scotch fillet steak with beetroot and chickpea salad

Skip to IngredientsSkip to Method

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
Luke Mangan’s scotch fillet steak with beetroot and chickpea salad


  • 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 large 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 or verjuice
  • 4 thyme sprigs
  • 1/3 cup (80ml) olive oil
  • 2 tsp thyme leaves

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.


  1. 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.
  2. 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.
  3. Step 3

    Combine beetroot, chickpeas, mozzarella, avocado mint and parsley in a large bowl.
  4. Step 4

    Divide the steaks and salad among serving plates. Drizzle salad with honey-thyme dressing and season to serve.