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.
  • 350 g of Scotch Fillet Steak (Thick-Cut)
  • 400 g of Chat Potatoes
  • 1 Tsp of Dijon Mustard
  • 1 Tbsp of Baby Capers
  • 1 Tbsp of Balsamic Vinegar
  • 1 Small Bunch of Tarragon
  • 1 75g Pack of Rocket & Baby Spinach
  • 110 g 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.

Sear Steak:

Pat steak dry with 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. Turn steak 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Prepare Salad:

Pick tarragon leaves, discarding stems, and finely chop. Cut the still warm potatoes in half and toss with the asparagus, baby spinach & rocket, mustard, capers, vinegar, tarragon and 2 Tbsp 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!