Grilled Scotch Fillet Steak with Braised Greens with Boiled Egg and Parsley Salsa

 By Jason Roberts with Plate for a Mate for Oz Harvest


  • 1 x 500g Angus Reserve Scotch Fillet Steak
  • 2 tablespoons Rio Vista Olives Extra Virgin Olive oil 
  • 1/2 teaspoon salt flakes 
  • Cracked black pepper

Fioretto + Broccolini:

  • 1 tablespoon Rio Vista Olives Extra Virgin Olive oil 
  • Salt flakes
  • 1 pkt Perfection Fresh Fioretto
  • 2 bunches Perfection Fresh broccolini 


Pro tip: allow the steak 20-25 minutes to come to room temp 

  1. Heat a skillet over a medium to high heat 
  1. Season the steak with a little oil, salt and pepper 
  1. Place steak on the grill and cook on either side for 2-3 minutes, time will vary depending on thickness of steak and the degree in which you want it cooked! 
  1. Once cooked, remove from grill and allow to rest for 5-8 minutes 
  1. Through the oiled and seasoned vegetables straight onto the grill and cook for 2- 3 minutes or until lightly charred, place into a serving bowl and toss through 2 – 3 tablespoons of the Boiled egg and parsley salsa

To serve: 

  • 1 lemon wedge 

 Boiled Egg and Parsley Salsa 


  • 3 tablespoons red wine vinegar
  • ½ cup EVO oil
  • 1 teaspoon smooth Dijon mustard
  • 4 hard-boiled eggs (whites and yolks separated after cooking) chopped finely
  • 8 anchovies finely chopped
  • 2 tablespoons of capers drained from brine and finely chopped
  • 1 cup roughly chopped parsley
  • Salt 
  • Pepper


  • Mix red wine vinegar, olive oil and mustard together.
  • Fold in remaining ingredients along with a little seasoning; allow to sit for 20 minutes before using.

Note: Salsa will keep up to 5 days, covered and refrigerated

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