Scotch Fillet Steaks with Mozzarella and Avocado Salad

, from Issue #57. December, 2015
Photography by Aaron McLean.
    Scotch Fillet Steaks with Mozzarella and Avocado Salad

    Have dinner on the table in 15 minutes. Perfectly cooked steaks served with juicy tomatoes, rich avocado and silky mozzarella – delish. 

    Serves: 4

    INGREDIENTS

    4 × scotch fillet steaks
    olive oil 
    sea salt and freshly ground pepper
    Salad
    ¼ cup thick plain yoghurt
    2 tablespoons olive oil
    1 clove garlic, crushed
    250 gram ball fresh mozzarella in whey, drained
    2 large tomatoes, sliced
    8 cherry tomatoes, halved
    2 avocados, peeled and quartered
    small handful basil leaves

    METHOD

    Rub the steaks with a little olive oil and season generously. Heat a sauté pan or barbecue and when hot cook the steaks for 3-4 minutes each side or until done to your liking. Transfer to a plate and rest for 3 minutes. 

    Salad: Combine the yoghurt, oil and garlic in a shallow bowl and season. Tear the mozzarella into pieces and toss through the yoghurt. 

    To serve: Slice the steaks and arrange on plates, pouring over the meat resting juices. Put the tomatoes and avocado alongside. Spoon the mozzarella and yoghurt over the top and scatter with the basil. Top with a drizzle of olive oil and a grind of pepper.

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