Seared Scotch Fillet Steak with Asparagus, Baby Potatoes & Capers
  • Prep time: 20 minutes
  • Calories: 573
This is a simple, yet delicious summer dish. Simply seared steak (done to your liking) together with sharp rocket, creamy potatoes, asparagus, capers and balsamic vinegar. We think this would pair great with a dark ale, or a slightly tart, acidic red such as a Dolcetto. Share the moment you create at #youplateit on Instagram.
  • 300 Grams of Scotch Fillet Steak (Thick-Cut)
  • 400 Grams of Chat Potatoes
  • 1 Teaspoons of Dijon Mustard
  • 1 Tablespoons of Baby Capers
  • 1 Tablespoons of Balsamic Vinegar
  • 1 Small Bunch of Tarragon
  • 1 75 Gram Pack of Rocket & Baby Spinach
  • 110 Grams of Asparagus

Boil Potatoes & Asparagus:

Place potatoes in a pot and cover with water. Bring to the boil with a lid on, and cook for 15-18 minutes, until tender. Cut woody ends off asparagus, and discard. Cut asparagus into 3 cm pieces. Add asparagus to the boiling water with potatoes in the last 3 minutes of cooking. Drain and set aside to cool slightly. (NOTE: We had a suggestion from a customer to add in some more greens on this recipe, so we listened. That's why you don't see any asparagus in the pic 😉 )

Sear Steak:

Pat dry steak on a paper towel. Season steak on both sides with salt. Heat olive oil in a large pan (enough to cover base) over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip steak 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (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).

Prepare Salad:

Remove tarragon leaves, discarding stems and finely chop. Cut the still warm potatoes in half (we just broke them up with our hands) and toss with the asparagus, baby spinach & rocket, mustard, capers, vinegar, tarragon and 2 TBS extra virgin olive oil. Season to taste with salt and pepper.

Slice Steak:

Slice steak against the grain into thin strips, to your desired thickness.

You Plate It:

Add steak to salad and divide between plates. Alternatively, divide salad amongst plates and top with sliced steak. Enjoy!