Scotch Fillet and Winter Salad - Chef Recipe by Matt Sinclair

Scotch Fillet and Winter Salad - Chef Recipe by Matt Sinclair


4 x 200g Scotch fillet steaks
30mL extra virgin olive oil
2 tsp fennel seeds
2 tsp ground cumin
1 tsp chilli flakes
2 cloves garlic, minced
1 Tbs salt
200g cauliflower florets
200g broccoli florets
200g zucchini, thick slices
100g green beans, cut into 2.5cm batons
75g raisins
50g slivered almonds
2 Tbs extra virgin olive oil
2 Tbs tahini
Zest of 1 lemon
Juice of 1 lemon
Pinch of salt
1/2 red onion, thinly sliced
1/4 cup chopped parsley


Preheat oven to 230 C.

Drizzle a little olive oil onto the steak and season both sides with salt. Set aside.

Combine salad marinade in a large bowl and whisk together. Add all salad ingredients and massage with marinade so everything is covered. Spread the prepared vegetables onto a large baking tray and place in the oven for 15-20 minutes to warm through.

Make salad dressing with oil, tahini, lemon zest and juice and whisk to combine. Adjust thickness of dressing with more lemon juice, or even a splash of water, depending on your taste. It should be the consistency of pouring cream.

Combine with warm salad and garnish with red onion and parsley.

Cook Scotch fillet on a hot griddle pan, or BBQ for about 4 minutes on each side. The steak should be browned on the outside, but with a soft, pink middle. Leave to rest for 3-5 minutes and serve with warm salad.


If you have any leftovers, Scotch fillet is great sliced thinly and used in a stir fry, it just needs to be gently warmed through so it’s still tender.

When cooking steak on the BBQ, the plate must be hot and the lid kept down. This helps the steak char and cook through at the same time, creating a lovely caramelised surface and tender centre.

Meat should always be cooked at room temperature to ensure it cooks evenly. Get in the habit of removing your steak from the fridge about 20 minutes before cooking.

Credits: Australian Beef

Photo Credits: Australian Beef