Anna Gare’s Two Minute Scotch Fillets with Fresh Herby Salsa

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





• 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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