Scotch Fillet Steaks with Roasted Tomatoes and Rocket & Pear Salad
Economy scotch fillet steaks served with jammy roasted tomatoes and a crisp rocket and pear salad, finished with caramelised balsamic vinegar.
Prep time: 10 minutes
Cook time: 25 minutes, plus 10 minutes resting
Serves: 4
Ingredients:
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4 scotch fillet steaks
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700g imperfect tomatoes, cut into wedges
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1 brown onion, cut into 8 wedges
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1 garlic head, halved horizontally
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1 tbsp dried oregano
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3 tbsp extra virgin olive oil
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2 tbsp caramelised balsamic vinegar
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Salt and freshly cracked black pepper
Rocket & Pear Salad
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1 punnet rocket
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1 pear, finely sliced
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⅓ cup pecorino or parmesan, shaved
Method:
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Preheat the oven to 220°C (200°C fan-forced).
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Place the tomatoes, onion, garlic and oregano on a lined baking tray. Season with salt and pepper, drizzle with 2 tbsp of the olive oil and 1 tbsp of the balsamic vinegar and toss to coat. Roast for 25 minutes, until the tomatoes are collapsed and beginning to caramelise.
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Pat the steaks dry and season both sides with salt.
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Heat a large frying pan over high heat and add the remaining olive oil. Cook the steaks in batches to avoid overcrowding the pan, 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate and rest for 10 minutes.
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Combine the rocket, pear and pecorino in a bowl. Drizzle with a little olive oil and the remaining balsamic vinegar and toss gently to combine.
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Arrange the roasted tomatoes on a serving platter. Place the rested steaks on top and spoon over any resting juices. Serve with the rocket and pear salad alongside.
