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

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Ingredients

2 x scotch fillet

olive oil

sea salt

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

Method

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.

Enjoy!

Dinah x

 

Lauren De Cesare

Lauren De Cesare

Co-Creator and Sales Director extraordinaire for Adelady, she loves to talk AND she loves to talk business.

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