Scotch Fillet Steak, Citrus Hash & Parsley Chimichurri Sauce

Prepare Ingredients:

Wash the fresh produce. Peel and cut carrot, parsnip and onion into medium dice. Peel and mince garlic. Roughly chop parsley leaves, discarding stems. Zest lemon and orange. Squeeze juice of orange and lemon into a small bowl. Pat dry steak with paper towel.

Prepare Carrot & Parsnip Hash:

Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook until just caramelized, about 5 minutes. Add carrot, parsnip and about 3 TBS of water. Cook until vegetables are tender, about 10 minutes. Add orange and lemon juice mixture and cook until reduced slightly, 2 minutes more. Stir in butter and remove pan from heat. Taste and add salt and pepper as needed.

Cook Steak:

Heat a large pan over high heat. Season steak on both sides with olive oil, salt and pepper. When pan is just smoking, add steak and cook until charred on outside and medium rare, 3-6 minutes per side (or to your preferred doneness). Remove steak from pan, cover with foil, and set aside to rest for 5 minutes.

Prepare Chimichurri:

In a medium bowl, whisk together red wine vinegar, chopped parsley, minced garlic, lemon & orange zest (to taste) and 50ml olive oil (or until desired consistency is reached - use extra virgin if you have it) and ¼ tsp of salt. Taste and add pepper as needed.

You Plate It:

Cut steak against the grain into slices (to your preference). Divide carrot-citrus hash evenly between plates and top with steak. Spoon over as much chimichurri as desired (to taste) and serve. Enjoy!