Soy and Maple Scotch Fillet with Grilled Corn and Tomato Salad

Soy and Maple Scotch Fillet with Grilled Corn and Tomato Salad

Serves: 4

Ingredients

Blue Triangle 4 scotch fillet steaks
Blue Triangle 2 small cobs of corn, husks removed
Blue Triangle 12 cherry tomatoes
Blue Triangle 3 tbsp olive oil, divided
Blue Triangle 100g rocket
Blue Triangle ¼ red onion, thinly sliced
Blue Triangle 2 tsp balsamic vinegar

 

Marinade

Blue Triangle ¼ cup soy sauce
Blue Triangle ¼ cup maple syrup
Blue Triangle 1 tbsp balsamic vinegar
Blue Triangle 2 tsp fresh thyme, chopped
Blue Triangle 2 tsp finely grated orange zest

 

Method

  1. Preheat a barbecue or grill pan to a medium-high heat.
  2. Whisk all ingredients for the marinade in a small mixing bowl. Place the steaks in the bowl and marinate while preparing the salad.
  3. Brush the corn and tomatoes with 2 tablespoons of the olive oil, season with salt and pepper and place on the grill.
  4. Cook the tomatoes for 4-5 minutes or until their skins start to blister, then remove from the grill.
  5. Cook the corn for 8-10 minutes or until golden brown on all sides. Remove from the grill to cool. Once the corn is cool enough to handle, use a large sharp knife to cut the kernels from the cob and reserve.
  6. Remove the steaks from the bowl and shake off any excess marinade. Place the steaks onto the grill and cook undisturbed for 2 minutes.
  7. Turn the steaks clockwise a quarter turn and cook a further 2 minutes for a criss-cross pattern), then flip and repeat on the other side for medium rare.
  8. Remove the steaks from the grill and rest, lightly covered with foil, for 4 minutes.
  9. Toss the corn, tomatoes, rocket and onions in a large mixing bowl with th ebalsamic vinegar and remaining tablespoon of olive oil. Season to taste with salt and pepper and divide the salad among 4 serving plates.
  10. Slice each steak into thin strips and place onto each plate along with the salad. Drizzle any remaining juices over the steak and serve immediately.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

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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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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