Scotch Fillet Steaks with Mozzarella and Avocado Salad
Photography Aaron McLean.
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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.