Chargrilled Scotch Fillet Steak

Chargrilled Scotch Fillet Steak


Prep:    15 minutes    Cook:    10 minutes    Serve:    4

Ingredients :

  • 4 x 180g (2-4 cm thick) Cleaver's scotch fillet steaks
  • 2 tbsp olive oil
  • 500g kipfler potatoes
  • Sea salt and freshly ground pepper to season
  • 6 x watermelon radishes
  • 200g Salad leaves



  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 2 garlic cloves, crushed

Herb Salsa:

  • ½ cup firmly packed flat leaf parsley leaves, finely chopped
  • ½ cup firmly packed fresh basil leaves, finely chopped
  • 1 small bunch chives, finely chopped
  • 2 tbsp baby capers, drained, finely chopped
  • ½ cup olive oil
  • Finely grated rind of 1 lemon
  • 2 tbsp lemon juice



  1. For Potatoes: Wash and pat dry potatoes and place in an oven proof dish.  Add 1 tbsp of oil, season with salt and pepper, toss to coat.  Place in a pre-heated barbeque on medium high heat.  Cook for 25 minutes or until golden and cooked through.
  2. For Herb Salsa: Place ingredients in a bowl with olive oil, lemon rind and lemon juice.  Stir to combine.
  3. For Salad: Combine salad leave and radishes in a bowl.  For dressing, add all ingredients in a bowl, whisk, add to salad, gently toss to coat.
  4. Brush steaks with oil and sprinkle with salt and pepper.  Preheat a Barbeque or chargrill to very hot, then reduce heat slightly.  Place steaks on grill and cook steaks for 3-4 minutes per side.  Rest for half the cooking time. 
  5. Serve steaks with potatoes, salad and herb salsa.


  1. Other steaks such as porterhouse or eye fillet would also work well in this recipe
  2. Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
  3. Buy steaks of an even thickness to ensure they cook evenly.
  4. Scotch fillet is sometimes called boneless rib eye or rib fillet.  This steak is one of the most popular steaks.  It's juicy, tender and full of flavour.
  5. Watermelon radish are from an heirloom variety of daikon radish, use normal red radish if watermelon radish not available.
  6. Using a mandolin is a great way to finely slice radishes.
  7. Salsa Verde will last 5-7 days in the refrigerator.  Salsa Verde can be frozen.
  8. Salsa Verde can also be used as a marinade or add a little to potatoes and toss.

*Recipe Credit: Australian Beef

Image; Nicola Hanlon