Recipe: Scotch Fillet Steaks
SCOTCH FILLET STEAKS
WITH SALSA CRIOLLA, CHIMICHURRI & POTATO LATKES
SCOTCH FILLET STEAKS WITH SALSA CRIOLLA, CHIMICHURRI AND POTATO LATKES
Recipe Segundo Farrell, for delicious. magazine.
Serves 4
(You will need a meat thermometer for this recipe)
Ingredients
4 x 300g scotch fillet steaks
1 tbs extra virgin olive oil
SALSA CRIOLLA (MAKES 21/2 CUPS)
1 tomato, diced
1 capsicum (you can use green, redor yellow), diced
1 red onion, finely diced
1/4 cup (60ml) red wine vinegar
1/2 cup (125ml) canola oil
CHIMICHURRI (MAKES 11/2 CUPS)
1 bunch each flat-leaf parsley, thyme and rosemary, leaves picked, finely chopped
1/2 bunch sage, leaves picked, finely chopped
1 tsp each paprika and chilli flakes 2 cloves garlic, finely chopped
1/2 cup (125ml) canola oil
1/4 cup (60ml) red wine vinegar
POTATO LATKES
300g ghee
1.4kg washed kestrel potatoes
1 tsp of nutmeg
Method
For the salsa criolla, place tomato, capsicum and onion in a small bowl and mix to combine. Stir in the vinegar and season with salt flakes and freshly ground black pepper. Stir in oil until combined, adding more oil, if required, to cover the mixture. Set aside for at least 30 minutes to allow flavours to develop. Salsa will keep, refrigerated, for up to 3 days.
For the chimichurri, combine herbs, paprika, chilli and garlic in a bowl. Gradually add oil and vinegar until combined. Season with salt flakes and freshly ground black pepper. Set aside.
For the potato lakes, melt ghee in a saucepan over medium heat. Finely grate potatoes and squeeze with your hands to remove excess moisture (don’t wash the potato, because that will remove the starch, which is required to make it stick together). Place in a bowl. Quickly add the ghee, tossing to coat the potato (so it doesn’t go brown). Add 1 tsp salt flakes and nutmeg, season with freshly ground black pepper and toss to combine. Heat a large non-stick frypan over medium heat. Spoon 1/2 cup potato mixture into pan, pressing to flatten. Cook for 4-5 minutes on each side until golden and crisp. Repeat with remaining mixture.
Meanwhile, heat a barbecue grill or a cast-iron grill pan over medium heat. Pat steak dry with paper towel. Brush grill generously with oil. When oil shimmers, sprinkle one side of the steak with salt flakes and set it salt-side down on the hot surface. After about 10 minutes, when the steak is browned and crusty on the bottom, season the top with salt flakes and turn the steak over to cook on the other side for a further 8 minutes, or until nicely browned. Stand the steak upright on its side to brown the fat for several minutes, then lay it back down and cook on each side for 1-2 minutes, until the internal temperature reaches 49°C for rare or until cooked to your liking. Transfer steak to a carving board and set aside to rest for 10 minutes.
Slice the steak and season with salt flakes and freshly ground black pepper. Spoon over the chimichurri. Serve with salsa criolla and potato latkes.
NOTE: You can store any remaining chimichurrri and salsa criolla in the fridge for up to 1 week.