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)
Instructions
- Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill pan or barbecue to medium-high.
- 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.
- 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.
- Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.
- Salsa verde; Chop the olives, gherkins and parsley separately.
