• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Ingredient

  • 2 x 350g Scotch fillet steaks
  • Extra virgin olive oil
  • Sea salt flakes
  • Freshly ground black pepper
  • Salsa verde:
  • 1/2 cup green olives, pitted and chopped
  • 1/2 cup gherkins, chopped
  • 1/4 cup chopped parsley
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 1 clove garlic, finely chopped (optional)


  1. Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill pan or barbecue to medium-high.
  2. Rub the steaks all over lightly with oil and season them generously with salt and pepper. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again, this time at a 90 degrees angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes.
  3. The steaks should be cooked medium-rare, and be neatly crosshatched with marks from the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
  4. Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.
  5. Salsa verde; Chop the olives, gherkins and parsley separately.
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