Our famous chilli salt scotch fillet is simple to prepare but phenomenal to eat. Paired with a rocket salad, this one is sure to please.
Chilli Salt Scotch Fillet with Avocado Smash
Sometimes the end of the day calls for a big hunk of meat, and I’m talking about our famous chilli salt scotch fillet. Simple to prepare but phenomenal to eat. Paired with a rocket salad, this one is sure to please. The addition of cocoa lends itself to the famous Mexican chilli chocolate.
- 3 garlic cloves
- 1⁄4 teaspoon dried chilli flakes
- 2 tsp Natures Way Cacao Powder
- 1 tsp dried oregano
- sea salt
- 1 1/2 tbs melted Coconut Oil, for coating, plus extra for frying
- 4 × 200gg scotch fillets
- 2 avocados
- 2 tbs freshly squeezed lemon juice
- 1 tsp finely chopped flat-leaf parsley
- 1 tsp finely chopped fresh chives
- ground black pepper
- Roughly chop one garlic clove. Using a mortar and pestle, pound the chopped garlic, chilli flakes, Nature’s Way Cacao Powder, dried oregano, 2 teaspoons of sea salt flakes and 1 tablespoon of the Nature’s Way Coconut Oil, to make a paste.
- Rub the paste over each scotch fillet steak, coating all sides.
- Heat remaining Nature’s Way Coconut Oil in a large heavy- based frying pan over high heat. Add the steaks and cook for about 3 minutes each side for medium-rare. Transfer the steaks to a warm plate and rest for 5 minutes.
- Mince the two remaining garlic cloves, then peel and pit the avocados. Dice half of one of the avocados and set aside. In a bowl, combine the remaining avocado flesh with the minced garlic, lemon juice, parsley, chives and a few pinches of salt and pepper. Blitz in a blender and pulse until combined. Once done, stir in the chopped avocado to give it texture.
- Serve the steak with a generous dollop of avocado on top
This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty