Scotch Fillet Steak with Orange Glaze Fries, Singed Broccoli & Baby Carrots
  • Prep time: 30 minutes
  • Calories: 560
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavour sauces. In this recipe, you will deglaze your pan with fresh orange juice and a little butter for a glossy sauce to finish your steak. Served with garlic aioli for your fries and crispy, lightly singed broccoli and you've got yourself a winning steak dinner!
Ingredients
  • 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)
  • 12 Bunch of Baby Carrots
Recipe

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!