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

 By Jason Roberts with Plate for a Mate for Oz Harvest

 Ingredients:

• 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 

Method:

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 

 Ingredients:

• 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

Method:

• 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