Give scotch fillet an Asian-inspired twist with this mouth-watering recipe from Curtis.
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In a blender or food processor, blend the coriander stems, soy sauce, chilli, if using, ginger, garlic, sugar, sesame oil and pepper until smooth. With the motor running, slowly add vegetable oil until well combined.
Place the steaks in a marinade dish or shallow ceramic dish. Pour over the coriander mixture and turn to coat. Cover and set aside at room temperature for 30 mins (or up to 1 day in the fridge) to develop the flavours.
Heat a barbecue on medium-high. Drain the steaks and pat dry. Cook on the flatplate for 4-5 mins each side for medium-rare (or until an instant-read thermometer inserted into centre of steaks registers 52°C) or until cooked to your liking. Transfer to a carving board and set aside for 5 mins to rest.
Meanwhile, in a large bowl, toss bok choy, wombok, snow peas and onion with extra vegetable oil to coat. Season. Cook on the flatplate, tossing, for 8-10 mins or until lightly charred but still crisp-tender (alternatively, cook in a frying pan over medium-high heat). Transfer to a serving platter.
Slice the steaks and arrange over vegetables. Drizzle with extra soy sauce and sprinkle with coriander leaves.