Seared Scotch fillets with chimichurri sauce & sweet potato chips

Seared Scotch fillets with chimichurri sauce & sweet potato chips

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

I came from a country where people believe meat should always be 110 per cent cooked through until it is lifeless, grey and bone dry. Only after moving to Australia have I learnt how to appreciate and cook a good steak. After many attempts and many mediocre steaks with blood juices leaking all over the plate, I have come to realise that resting the steak before serving is just as important as cooking it.

My best advice is to buy a great cut of meat, such as rib eye. It might be a little bit more expensive, but I like to think that if I had ordered it from a restaurant, it would have cost me an arm and a leg — so buying a good steak from my local butcher and cooking it myself at home is really quite a bargain!

Ingredients

Quantity Ingredient
1 orange sweet potato, peeled
vegetable oil, for deep-frying
4 x 250g scotch fillets
salt and pepper
olive oil
Chimichurri, to serve

Method

  1. To make the sweet potato crisps, peel the sweet potato into thin strips using a vegetable peeler.
  2. Pour the vegetable oil into a small saucepan until about half full, then heat the oil to 180°C over medium–high heat. Test to see if the oil is hot enough by dipping a wooden chopstick in the oil — if the oil starts steadily bubbling around the chopstick, it’s ready. Working in batches, fry the sweet potato strips until crispy; the potato crisps will stop sizzling rapidly once they are ready. Remove and drain on paper towel.
  3. Preheat the barbecue grill or a chargrill pan to medium– high. Season the steaks liberally with salt and pepper, and drizzle with olive oil on both sides. Cook the steaks for 6–7 minutes on each side, then remove from the heat and set aside to rest for 5 minutes.
  4. Slice the meat and fan it out on a serving plate. Serve topped with a generous amount of chimichurri sauce and a mound of sweet potato crisps on the side.
Tags:
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