Scotch fillet recipe with charred broccolini & tzatziki

FEATURING MONJAY MEZZA’S TZATZIKI DIP

Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

Serves 2 | Prep time: 10 mins

Scotch fillet steak is one of the most popular cuts of beef. Given you’ve navigated your way to this page, we’re not telling you anything you don’t already know. Taken from the boneless eye of the rib, the scotch fillet is beautifully marbled with ribbons of fat, lending it bucket loads of flavour while still being tender and succulent – a rare feat in the world of meat.

The best way to cook this cut is in a well-seasoned cast iron pan or on the barbecue – which is what we’re doing here.

Steak always pares well with broccoli, for several reasons. Broccoli is slightly bitter and earthy, while steak is savoury and umami, a contrast that enhances the singular components. There’s also the textural contrast between the tender beef and the firmer broccolini. And don’t discount the colour contrast; we eat with our eyes, too.

Why tzatziki? Because chargrilled food always pares well with a yoghurt-based dip like tzatziki. The smoky char and the creamy richness are like hotdogs and baseball or Tom Hanks and Meg Ryan. It works, don’t question it.

This scotch fillet recipe has few ingredients and maximum impact. Perfect for those weekday dinners wtzatziki dip
hen you want a satisfying meal that requires little effort.

Ingredients

2 cloves of garlic
Olive oil
2 scotch fillet steaks, around 200 grams each
1 bunch of broccolini
Monjay’s Tzatziki Dip
Juice of half a lemon

Method

Peel and bash the garlic cloves with a little coarse salt in a mortar and pestle. Pour in a few glugs of olive oil and allow the garlic to infuse the oil for a few minutes.

Pat the scotch fillet steaks dry and then pour over the garlic oil.

Turn the barbecue on and let it heat up to a high temp.

Trim the ends of the broccolini and slice the thicker stems in half lengthwise. Drizzle with olive oil and a little salt.

A minute or so before you put the steak on to cook, sprinkle each piece generously with salt. Cook for around three minutes per side, depending on thickness and your preference. Our times are for medium rare.

Once cooked, let rest for ten minutes. During this time, grill the broccolini on the barbecue until nicely charred (but not burnt) and cooked through.

Divide the steaks and broccolini between two plates. Generously dollop our dreamy tzatziki over some of the steak and some of the broccolini. Squeeze over the lemon. Eat.

Pro tip: use a good, sharp steak knife when eating this scotch fillet recipe, or any steak for that matter. When we use blunt butter knives to saw through our meat, our brain tells us the steak is going to be tough before we even put it in our mouth, influencing our reaction when we eventually do. A sharp knife that sinks through the meat like butter makes us anticipate a juicy, tender cut, and improves the eating experience. Sounds far-fetched? Give it a try.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.