Grilled scotch, charred courgette salad & macadamia, lemon dressing.
PREP TIME: 18 MINUTES
COOKING TIME: 5 -15 MINS
SERVES: 4 - 6
Green Meadows Beef scotch fillet steaks (quantity determined by number of diners)
3 tbsp grapeseed oil
250 green beans, ends removed
1 spring onion, finely sliced
100gm fresh coriander, leaves andstalks
Flaky salt & cracked black pepper
Juice of 2 lemons
2 tbsp macadamia paste
1 tbsp brown sugar
4 tbsp avocado oil or grapeseed oil
1 tsp dijon mustard
Baby leaves for a side salad
Preheat a BBQ and remove the scotch steaks from the fridge toallow them to come up to room temperature.
Slice the courgettes into long thin ribbons. Drizzle with a touchof oil and season with flaky salt and cracked black pepper. Cookcourgette strips on the BBQ in batches, until soft and barmarked.
Bring a pot of salted water to the boil, blanch beans for 30seconds then refresh in iced water.
Drain well and drizzle over a touch more oil. Grill the same asthe courgettes, then mix together with chargrilled courgette,spring onion and coriander.
Pre-heat your oven to 165 degrees Celsius.
Lightly toast the macadamia nuts in the oven for 10-12 minutes,or until lightly golden. (optional – raw nuts work well too).
Pour macadamia nuts into a food processor and process untilsmooth and creamy.
Whisk all ingredients, apart from the oil, until well combined.Slowly pour in the oil while stirring lightly, to form a dressing.
Season and oil your scotch fillet before placing onto a hot BBQ,then cook to your desired wellness. Remove from the BBQ andallow to rest for at least as long as you cooked it. Lightly coverwith some tin foil if you wish to keep warm.
Dress the courgettes with macadamia dressing.
Serve with a green salad on the side.