Thick-Cut Scotch Fillet with Roasted Baby Carrots & Minted Israeli Couscous

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Trim the tops off the carrots, peel and halve lengthwise. Peel shallot and small dice. Roughly chop mint leaves, discarding stems.

Roast Carrots & Corn:

On a lined baking tray, toss carrots with olive oil. Sprinkle over cumin. Roast until tender, about 15-20 minutes. Remove and discard the husks and silks of the corn; cut in half or into 4 pieces. Cut foil large enough to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn to the oven and cook for 15 min. Remove carrots and corn from oven, season with salt, and set aside.

Marinate Steak:

Meanwhile, pat dry steak with paper towel. Season both sides of steak with spice mix, pressing to adhere. Set aside to marinate at room temperature for at least 10 minutes.

Cook Couscous:

In a pan, heat olive oil over medium heat. When oil is shimmering, add shallot and cook until translucent, about 2 minutes. Add couscous and cook until golden, about 2 minutes. Pour over 2 cups water. Simmer until liquid is absorbed, about 8 to 10 minutes. Taste and add salt and pepper as needed. Transfer to a bowl.

Cook Steak:

Shake excess spice mix off steak and season both sides with salt. Wipe pan from couscous (step 5) clean and add olive oil over medium heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest, then thinly slice against the grain. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness)

You Plate It:

Stir mint into couscous. Divide couscous, carrots, corn and sliced steak evenly between plates. Enjoy!