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!
Ingredients
  • 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
Recipe

Prepare Ingredients:

Preheat oven to 200°C. 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.

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.

Saute Kale:

While the steak rests, add kale and 12 the garlic to the pan of reserved juices and season. Cook on medium-high, stirring occasionally, 2-3 mins, or until slightly softened. Add 2 Tbsp 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. Remove from 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!