Balsamic scotch fillet with cannellini mash
This is as simple to prepare as it is to eat. No complicated flavours but each is designed to complement the other. Great cooked over the coals. Â - 4 x 200g scotch fillet steaks
- 4 tablespoons balsamic vinegar
- 250g cherry tomatoes – diced
- 1 small red capsicum, coarsely chopped
- 1 small red onion, roughly chopped
- 1 tablespoon olive oil
- 3 crushed cloves of garlic
- 2 x 410g tins cannellini beans
- Fresh lime juice
- Good handful chopped parsley
Place the steaks into a large zip-lock bag and add the balsamic vinegar and the olive oil. Place the bag in the fridge and marinate for 30 minutes or so. Make sure your fire is burning hot enough and preheat your griddle or frying pan before adding the meat. Cook to your liking. Once cooked, place the steaks in a warm place to rest, covered with foil. During this process, heat the remaining oil in a saucepan over medium heat. Add the garlic and cook until aromatic. Don’t burn it or it will become bitter to taste. Drain the cannellini beans and add them to the pan, stirring and mashing them with a fork until coarsely mashed and cooked through. Add the parsley and stir to combine. Whilst this is happening, in a bowl, combine the tomatoes, onion and capsicum and sprinkle vinegar and lime juice over the salad. Season to taste. To serve, make a base of the mash on the plate and then add the steak, enabling the mash to take up the juices. Serve with the salad and some steamed veggies like brocollini or yellow baby squash. Serves 4. By Macca, as featured in Camper Trailer Australia issue 20, February/March 2009.
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