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
- Heat a skillet over a medium to high heat
- Season the steak with a little oil, salt and pepper
- 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!
- Once cooked, remove from grill and allow to rest for 5-8 minutes
- 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