{"id":3182,"date":"2024-02-15T23:27:07","date_gmt":"2024-02-15T23:27:07","guid":{"rendered":"https:\/\/mjmezza.com.au\/?post_type=recipes&p=3182"},"modified":"2024-02-15T23:27:56","modified_gmt":"2024-02-15T23:27:56","slug":"scotch-fillet-recipe-with-charred-broccolini-tzatziki","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/scotch-fillet-recipe-with-charred-broccolini-tzatziki\/","title":{"rendered":"Scotch fillet recipe with charred broccolini & tzatziki"},"content":{"rendered":"

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Serves 2 | Prep time: 10 mins\u00a0<\/strong><\/p>\n

Scotch fillet steak is one of the most popular cuts of beef. Given you\u2019ve navigated your way to this page, we\u2019re not telling you anything you don\u2019t 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 \u2013 a rare feat in the world of meat.<\/p>\n

The best way to cook this cut is in a well-seasoned cast iron pan or on the barbecue \u2013 which is what we\u2019re doing here.<\/p>\n

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\u2019s also the textural contrast between the tender beef and the firmer broccolini. And don\u2019t discount the colour contrast; we eat with our eyes, too.<\/p>\n

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\u2019t question it.<\/p>\n

This scotch fillet recipe has few ingredients and maximum impact. Perfect for those weekday dinners wtzatziki dip
\nhen you want a satisfying meal that requires little effort.<\/p>\n

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Ingredients<\/h3>\n