Cape Grim Scotch Fillet with Feta, Basil and Pea Salad

Cape Grim Scotch Fillet with Feta, Basil and Pea Salad

 

This recipe comes to you from the team at BBQ School. Cape Grim Beef have been a proud partner for two years and they offer a great range of events for every type of BBQ cooking.

 

Steaks

  • 4 250 g Cape Grim scotch fillet steaks

Salad

  • 2 tablespoons plain yoghurt
  • 1⁄4 bunch of flat-leaf parsley, leaves picked and very finely chopped
  • 1⁄4 bunch of basil, leaves picked
  • 150g Danish feta cheese, crubmbled
  • 400g mixed Sugar snap peas, snow peas, baby peas and baby green beans, blanched
  • 1⁄2 red onion, sliced and seasoned with salt, pepper and a pinch of sugar, to soften
  • 2 Lemons, cheeks removed to serve, juice from the core
  • Murray River Pink Salt Freshly cracked black pepper
  • Vegetable oil
  • Extra virgin olive oil

Method

1. Pre-heat BBQ until hot registers on the hood indicator.
2. Remove steaks from the refrigerator and bring to room temperature.
3. For the salad dressing, mix yoghurt with 2 tbls extra virgin oil and lemon juice, season with salt and pepper and set aside.
4. For the salad, combine blanched pea medley, with feta, basil, parsley, and red onions, season with salt and pepper and set aside.
5. To cook the steaks, turn the BBQ to medium, lightly coat the steaks in vegetable oil, salt and pepper, drain off any excess oil, then place the steak on the BBQ grill and sear for 2 minutes.
6. Turn the steak with the raw side still facing up to achieve crisscross char-grill lines and wait for tiny drops of blood to form on the surface, (this is for medium rare) then turn over.
7. Cook the steak on the second side for about half the time as the first side.
8. Place steak on the BBQ resting rack with the BBQ turned off for and rest for 8 minutes.
9. To serve, add the yoghurt dressing to salad and toss gently, place steak on the place garnish with salad and lemon cheeks.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

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