Chipotle Thick Cut Scotch Fillet with Corn, Baby Carrots & Minted Israeli Couscous
- Prep time: 35 minutes
- Calories: 750
- 1 Bunch of Baby Carrots
- 1 of Shallot
- 1 Small Bunch of Mint
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 1 1⁄2 Tsp of YPI Chipotle Steak Rub
- 1 Cup of Israeli Couscous
- 1 Tsp of Cumin
- 1 of Sweet Corn Cob
- 1 Tbsp of Butter (pantry)
Prepare Ingredients:Preheat oven to 180°C. Trim the tops off the carrots and halve lengthwise. Peel shallot and small dice. Roughly chop mint leaves, discarding stems.
Roast Carrots & Corn:On a lined baking tray, toss carrots in olive oil and cumin. Roast until tender, 15-20 minutes. Remove and discard the husks and silks of corn, cut in half or into 4 pieces. Cut foil large enough to hold corn, top with butter, seal edges to form a parcel. Add corn to oven and cook for 15 minutes. Remove carrots and corn from oven, season 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. 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 has absorbed, about 8-10 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 clean and add olive oil over medium heat. 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.
You Plate It:Stir mint into couscous. Divide couscous, carrots, corn and sliced steak evenly between plates. Enjoy!