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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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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Cumulus Up 
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Garagistes, 103 Murray Street, Hobart TAS

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Victor Churchill, 132 Queen Street, Woollahra, NSW

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

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Stephen Pilkington

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Andrew Kay

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Paul Saward
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour