Scotch Fillet Steak with Orange Glaze Fries, Singed Broccoli & Baby Carrots
- Prep time: 30 minutes
- Calories: 560
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 3 of Royal Blue Potatoes
- 1 of Broccoli
- 1 Small Bunch of Thyme
- 50 g of Garlic Aioli
- 1 of Orange
- 2 Tsp of Butter (pantry)
- 1⁄2 Bunch of Baby Carrots
Prepare Veg:Preheat oven to 190°C. Cut potatoes lengthwise into 1 cm thick sticks. Cut the broccoli into florets. Trim baby carrots as desired (we left ours whole, with a little green still on). Pick thyme leaves, discarding stems. Zest orange and cut in half.
Roast Veg:Drizzle olive oil over potatoes, broccoli and carrots. Add thyme and season with salt and pepper. Toss to coat. Spread in a single layer across a lined baking tray. Roast 14 minutes and check the broccoli and carrots. Continue to roast another 10-15 minutes, or until fries are browned and tender when pierced with a fork.
Cook Steak:Pat dry steak with paper towel, season both sides with salt. Heat olive oil in a large pan over medium-high 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.
Deglaze Pan:Heat the same pan to medium, then add 3-4 tablespoons of water and the juice from half the orange, and zest (to taste). Use a wooden spoon to scrape up any bits stuck to the pan. Simmer the sauce 1-2 minutes, or until slightly reduced in volume. Stir in butter and remove from the heat. Season with salt and pepper as desired.
You Plate It:Slice steak, cutting as you wish with potato fries, carrot and broccoli. Tope steak with orange glaze and serve garlic aioli on the side. Enjoy!