BBQ SCOTCH FILLET STEAK WITH BBQ PUMPKIN & CHILI JAM
6 Harvey Beef Scotch Fillet Steaks
1 Butternut Pumpkin
50g rocket leaves
50g toasted chopped macadamia nuts
Sea salt & black pepper
For the pesto (prepare Ahead)
30g roasted macadamia nuts
30g grated Parmesan
50ml olive oil
Juice of ½ lemon
½ tsp honey
For the chili Jam (prepare Ahead)
3 cloves garlic
5 long red chilies
100ml vegetable oil
50ml red wine vinegar
50g soft brown sugar
Keeps for up to 2 weeks in the refrigerator
For the chili jam use a food processor to make a smooth paste of the oil, onion, garlic & chili. Cook in a saucepan over a low heat until beginning to colour, add sugar and vinegar and continue to cook, stirring regularly until the mixture becomes thick like jam. Keep refrigerated.
For the pesto, blend all ingredients in a food processor until smooth, then season with salt & pepper.
Heat a BBQ or grill plate until medium hot. Cut butternut pumpkin into 1cm thick slices, coat in oil and season well, then cook on BBQ until charred and cooked through.
Season scotch fillet with salt and pepper, char for 5 minutes on each side, For medium rare check for 52c internal using a digital meat thermometer. Cover and rest on a cooling rack for 5 minutes before serving.
Serve with pesto & chili jam, a sprinkle of rocket leaves & chopped macadamias.