By Dinah Crowe :: Romeo’s
Featured on episode 14 of Adelady on Channel 9, Adelaide… All ingredients available from your local Romeo’s.
GRILLED SCOTCH FILLET SALAD WITH SIRACHIA AIOLI AND FRESH HERBS
2 x scotch fillet
2T whole egg mayonnaise
1T sirachia sauce
Juice and rind of lime
2C mixed herb leaves – basil, mint, coriander, mixed lettuce leaves
1/2 C cherry tomatoes, cut in half
Olive oil and lime juice to dress salad leaves and herbs
1T deep fried shallots
Place scotch fillet on a plate. Season with sea salt and massage in a little olive oil.
Heat non stick pan then seer both sides — 3mins either side and take off heat.
Loosely cover with alfoil And let rest for 15mins. This will give you the most tender, juicy piece of medium rare steak.
To make the dressing – mix Mayo, sirachia sauce and lime rind and juice. Set aside.
To assemble – scatter your mixed herb leaves, then cherry tomatoes which have been halved. Slice your scotch fillet and place on top. Then dress with your sirachia Mayo and garnish with deep fried shallots.