Scotch Fillet with Dill & Caper Butter, Sweet Potato Wedges & Kale
  • Prep time: 35 minutes
  • Calories: 600
You'll make your own compound butter for this steakhouse style dinner - flavoured with dill, capers and a little garlic. Served alongside sweet potato wedges with our steakhouse spice and sauteed kale, it's the perfect midweek protein hit. Share the moment #youplateit on Instagram and enjoy!
  • 350 g of Scotch Fillet Steak (Thick-Cut)
  • 40 g of Butter (Pantry)
  • 2 Tbsp of Baby Capers
  • 1 Small Bunch of Dill
  • 1 Tsp of YPI Steakhouse blend
  • 450 g of Sweet Potato (Small)
  • 13 Bunch of Kale
  • 1 of Garlic Clove

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Cut sweet potato into even sized wedges, about 1 cm thick. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Pick dill leaves and roughly chop (discarding stems). Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Cook Wedges:

Place sweet potato wedges on a lined baking tray. Drizzle with olive oil; season with salt, pepper, and all but a pinch of the YPI steakhouse blend. Toss to coat and arrange in an single, even layer. Roast wedges for 20 - 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook Steak:

Pat dry steak with paper towel. Season steak on 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. Reserve pan for cooking kale in step 4. (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).

Saute Kale:

While the steak rests; add kale and 12 the garlic to the pan of reserved juices; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 - 3 minutes, or until slightly softened. Add 2 TBS of water. Cook, stirring occasionally and scraping up any bits stuck to the pan; about 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

Make Dill & Caper Butter:

Combine softened butter, capers, remaining spice mix, dill, remaining garlic and a drizzle of olive oil. Using a fork, mash to combine. Season to taste with salt and pepper.

You Plate It:

Slice steak to your liking and serve with sweet potato wedges and cooked kale. Top the steak with the caper butter. Enjoy!