Barbecued scotch fillet steak with a greek salad
4 scotch fillet steaks
2 small Lebanese cucumbers, chopped
1 small red onion, chopped
3 small tomatoes, chopped
0.5 cup black olives
100 g feta cheese, crumbled
0.25 cup olive oil
juice of one lemon
- Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
- Cook the steaks on one side until the first sign of moisture appears. Turn the steaks once only. Test the steaks with tongs for the degree of doneness. Rare is soft, medium feels springy and well done is very firm.
- Remove the steaks from the heat and cover loosely with foil. Allow the steaks to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together all of the salad ingredients. Serve alongside the steaks.
- A scotch fillet steak is sometimes called a boneless rib eye or rib fillet. This steak is one of the more popular beef steaks. It's juicy, tender and full of flavour.
- Best beef cuts for barbecuing: fillet/tenderloin, scotch fillet/rib eye, sirloin/porterhouse/New York, T-bone, and rump. Only buy steaks of an even thickness, not wedge shaped this way they'll cook evenly.
- Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.