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Method<\/h3>\n<\/div>\n
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.<\/p>\n
Pat the scotch fillet steaks dry and then pour over the garlic oil.<\/p>\n
Turn the barbecue on and let it heat up to a high temp.<\/p>\n
Trim the ends of the broccolini and slice the thicker stems in half lengthwise. Drizzle with olive oil and a little salt.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Pro tip:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"This scotch fillet recipe has few ingredients and maximum impact. Perfect for those weekday dinners when you want a satisfying meal that requires little effort.<\/p>\n","protected":false},"featured_media":3183,"template":"","recipes-category":[60],"yoast_head":"\n
Scotch fillet recipe with charred broccolini & tzatziki - Monjay Mezza<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\t\n