Looking for a healthier meal but to still enjoy a good hunk of scotch fillet? Well, my new dish of grilled scotch fillet and mixed greens has you 100% covered!
Steak and red wine is such a classic combo! This week, I've decided to venture away from the classic steak and potatoes and put something a little healthier together. Don't get me wrong, I'm a HUGE fan of potatoes but all these carbs I keep packing away means my body ain't the temple it used to be 😉
Why I Love This Recipe
- quick to make
- full of flavour
- looks the business
This weeks offering to the stomach gods is a delicious scotch fillet and mixed greens! When we think of mixed greens we often think - boring, bland and hard to eat. Well, think again. This dish is full of flavour and takes less than 30 to make. Low on carbs, heavy on flavour and boy does she look pretty. I guarantee whoever you serve this too will be well happy!
Spring Is In The Air
That's right fellow Southern Hemisphere folks - spring is in the air! Springs is often associated with love and boy are you going to love this grilled scotch fillet and mixed greens dish I have whipped up for you!
Working with the guys from Dandelion Vineyard I have created a mouth-watering steak dish to pair with their Faraway Tree Grenache utilising ingredients grown on their farm too. With spring being here we get tons of healthy green vegetables and Elena's mum Dani has a beautiful garden at Firehawk farm and she grows tons of mixed greens so it was only natural that we collaborate with Elena's wine, Danis mixed greens and my recipe. I'm not gonna lie - we made a pretty good team and I THOROUGHLY recommend cracking a bottle of their Grenache and lighting up the BBQ.
To make this delicious scotch fillet and mixed greens dish we are all about the fresh ingredients. Luckily for you, they are all readily available in any/all grocery store, farmers market or speciality shop!
- steak - for this I have used scotch fillet aka ribeye as it offers a great balance of meat and fat. Cooked correctly (more on that later) it's a dream!
- herbs - keeping it fresh with some beautiful green mint leaves but parsley, chives or even some tarragon would work too
- vegetables - greens, greens and more greens. A whole load of mixed greens goes into this dish including sugar snaps, asparagus, garden peas, snowpeas, green beans and spring onions. Simply fry them for a couple minutes in olive oil to heat them through but still leaving a nice crunch to them too.
- lemon - adds a bright kiss of acidity and lifts the dish. Just the zest is needed so why not mix up a long drink during the cooking process with the rest 😉
- other - olive oil (squeaky gate is my go to) and some finishing salt (flaky sea salt)
Keep reading (or scrolling) and you will see my tips on how to cook scotch fillet and how to make this dish from start to finish in the recipe card below!
How To Cook Scotch Fillet
Firstly, you may be wondering what is scotch fillet? Well, it's simply a ribeye steak or rib fillet. Here in Australia, it's known as scotch fillet as it is a ribeye steak with the bone removed. The rest of the world usually just says bone-in or boneless ribeye!
Cooking a steak can be one of the easiest things to do (says the man writing the blog post) but it can also be one of the easiest things to screw up too! These steps below are how I like to cook my scotch fillets so follow along and enjoy a perfectly cooked steak and mixed greens every time!
These instructions are based on a 250-300g scotch fillet, if you have a larger cut of meat check out my tomahawk recipe HERE on how I reverse seared it to perfection 😉
- remove your steak from the fridge 30-40 minutes prior to cooking to come up to room temperature. We do this so the steak cooks more evenly and it also allows the fat to melt in the steak not leaving larger pieces of uncooked fat
- season generously. I used flaky sea salt and add a good layer on the steak. Do this either 30+ minutes before cooking or right before you add it to the pan. By adding the salt earlier it brings all the moisture to the top of the meat and then the meat sucks it all back in. If you salt your steak say 10 minutes before cooking you will have a pool of liquid on top of the steak and won't achieve those grill marks or crust you are looking for
- oil your steak - about 1 tsp of oil will do to stop it from sticking to the grill
- cooking on BBQ - i crank my BBQ up to 300c so it's red hot. Place your steak on the cleaned grill and then close the lid! Cook for 2-2.5 minutes and flip cooking for a further 2 minutes on the other side. Check your temperature (more on that in a minute) and remove from the grill.
- cooking in a pan - use a heavy bottomed pan like a cast iron. Have it smoking hot and sear the steak for the same time as above. Flip it and cook for a further 2 minutes and then add an unhealthy amount of butter and baste it. This means to tilt your pan and to spoon the butter over the steak. Do so for about 1 minute and check the temperature
- rest your meat - place it on a wire rack over a plate/tray and gently tent it with tinfoil. This will keep the meat warm as it cooks a little more whilst resting. If you rest it on a plate the bottom will become soggy and continue to cook leaving you with en unevenly cooked piece of meat. Allow yous steak to rest for minimum 5 minutes before slicing
- all you need to do now is cook up those mixed greens!
Here are the finished temperatures for cooked beef. When cooking meat you want to take it from the oven, pan or BBQ about 2-3c below the required finished temperature as it will continue to cook as it rests. I cook my steak to medium-rare so I like to take it from the BBQ around 50c and let it rest.
Rare = 49-52c
Medium-Rare = 54-57c
Medium = 59 - 63c
Medium-Well = 65 - 69c
Well-Done = 71c +
Steak & Red Wine Pairing
As mentioned before this scotch fillet and mixed greens recipe was created with Dandelion Vineyards Faraway Tree Grenache in mind.
This is literally a dish/wine that I could easily tuck into once a week. The meal itself is bright, fresh, healthy and full of flavour. Where it goes from good to great is when you have a sip of the Grenache.
Grenache is making a HUGE comeback these days and South Australia is producing some amazing drops. The Dandelion Faraway Tree ranks up there for me as one of the best. It's a juicy number and even though it's a young wine it drinks really well. I'm excited to see what happens over the next few years with it. Cherries, milk chocolate, dried herbs, blackcurrant and orange zest are my tasting notes. A nice kiss of salinity, the perfect amount of acid on the finish and great length too. It got better and better as it opened up so I'd recommend a decant for about an hour.
Sign up to the Dandelion Vineyards site now and get $75 off your first order 😉
Alterantive Steak Recipes
Inspired by my delicious steak salad recipe and need more steak in your life? Check out these recipes on my site and fellow foodie friends sites too 😉
Grilled Tomahawk Steak and Sides by Yours Truly
Creamy Pepper Pasta with Steak Strips by Claire McEwen of 'Sprinkles and Sprouts'
Scotch Fillet, Wedges & Blackberry Jus by Yours Truly
Lamb Steak Salad by Phenie Ooi of 'The Devil Wears Salad'
Red Wine Marinated Steak by Yours Truly
Bo Luc Lac Recipe (Vietnamese Shaking Beef) by Rika Ag of 'Posh Journal'
Happy Cooking and Happy Eating Friends
- 600 g scotch fillet 2 x 300g steaks
- 1 tbsp olive oil
- 100 g sugar snaps
- 2 bunches asparagus
- 1/2 cup peas
- 100 g snow peas
- 200 g green beans
- 2 spring onion
- 1 handful mint
- 1 lemon - zested
- 2 tbsp oil
- Chef Knives
- Chopping board
- wok or fry pan
- BBQ or heavy bottomed fry pan
- measuring/weighing utensils
- Remove your steak from the fridge 30 minutes prior to cooking, oil and salt heavily
- Heat your BBQ to 300c
- Slice the asparagus, snow peas and spring onion at an angle – set aside
- Cook your steak for approx. 5 minutes (turning once) or until internal temperature is 48-52c for medium-rare. Remove, cover with foil gently and allow to rest while you cook the veg
- Heat a wok or fry pan until it’s smoking and add 2 tbsp oil
- Fry green beans and sugar snaps for 4 minutes
- Add asparagus and cook for a further 2 minutes
- Add peas and cook for a further minute
- Remove from the pan add spring onions, snow peas, a handful of mint and lemon zest – toss to combine
- Slice your steak thinly and serve with the spring greens. Garnish with some fresh mint leaves and some sesame seeds (optional)
- season your steak either 30 minutes prior to cooking or right before cooking. This allows the salt to pull the moisture from the meat and for it to redistribute. If you salt it 10 minutes prior to cooking the salt will bring the liquid to the surface and therefore not give you the same sear/crust
- REST YOUR MEAT! Always, rest your meat after cooking it to allow the juices to redistribute
- if using a frying pan to cook your steak it will take a little longer – my advice is to sear it for 2 minutes per side and finish it in the oven @ 200c for about 3-4 minutes