ANNA GARE’S TWO MINUTE SCOTCH FILLETS WITH FRESH HERBY SALSA

Herby Salsa • 1/4 cup Italian parsley, finely chopped • 1/4 cup coriander, finely chopped • Small bunch dill, finely chopped • 1/4 cup baby capers, rinsed and drained • 1 big clove garlic, finely chopped • 1 large red chilli, seeds removed and finely chopped • 1/4 red onion finely diced • 1/2 cup Lemon juice • 1/2 cup olive oil • Grinding of black pepper • 1 teaspoon sea salt • 1 teaspoon sugar Beef & Rub • 4 X 1.5cm slices of Harvey Beef Scotch Fillet • 2 heaped teaspoons smokey paprika • 2 teaspoons finely chopped garlic • 4 tablespoons olive oil • Sea salt and pepper

Method • Mix all of the herby salsa ingredients together in a bowl and taste for seasoning and balance of flavours. • Add more oil and a tad of sugar if its too sharp or more lemon if it needs more zing. It should have a nice spicy, salty, bright and herbaceous flavour. • Put aside whilst you prepare and cook steaks. • Place steaks between 2 pieces of cling-film and flatten out with a meat mallet until thin, about 8mm each. • Combine paprika, garlic, olive oil, salt and pepper together in a bowl and evenly coat steaks in mixture. • Heat 1 or 2 large fry pans (or hot plate on BBQ) until smoking hot and cook for 1 to 2 minutes on each side for med/rare. • Serve fanned out on a large platter and drizzle generously with salsa all over it. • Delicious served with a fresh garden salad and baby new potatoes.

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