The key to cooking a perfect steak is in the quality of the meat. Choose a really high quality steak. We are using scotch fillet but eye fillet or porterhouse are also great choices.
Cook the steak using either a grill or frying pan, both will give you a fantastic result but I prefer the rich, smoky flavour of a BBQ grill.
Salsa Verde is a common condiment used in many parts of western Europe and South America. The name literally translates to "green sauce". There are many variations and you can change the ingredients to suit the dish you are preparing or what you have growing in your herb garden.
Ingredients and Methods
Cooking a perfect steak
- 2 x 250g Scotch fillet cut at 2.5cm
- 50ml canola oil
- Sea salt
- A glass of shiraz
- Prepare your steak by drying them well.
- Cover your steaks with the canola oil and season really well with the salt.
- Preheat your grill or frying pan (it should be hot, but not smoking).
- Add the steaks to the hot pan to create a crust.
- Turn the steak as few times as possible. The more you turn the steak over, the more it will dry out.
- For a perfect medium rare, a steak of this size should have no more than 3-4 minutes cooking on each side.
- Rest the steak in a warm place. This helps it to become consistent, all the way through.
Salsa Verde (green sauce)
- 30g Chives
- 50g Spring onions
- 40g Dill
- 30g Tarragon
- 40g Parsley
- 70g Capers
- 120g Confit tomato
- 7g fresh chilli (seeds removed)
- 7g Pureed garlic
- 20g Dijon mustard
- 20g Lemon juice
- 250ml Blend oil
- 250 ml Extra virgin olive oil
- Finely chop all of your herbs, capers, tomato and chilli.
- Combine in a bowl and mix in remaining ingredients.
- Mix thoroughly so all flavours are combined well.
- Season to taste with sea salt and black pepper.
Serve with a simple, fresh green salad, a good whole grain mustard and the glass of shiraz.
Chef Ashley Davis
