RECIPE BY:

Michael Weldon

INGREDIENTS :

• 2 x Coles Graze Scotch Fillets
• Sea Salt
• Cobram Extra Virgin Olive Oil

Chimichurri Sauce

• 1 bunch Coriander, chopped
• 1 bunch Parsley, chopped
• 1 bunch Oregano, chopped
• 1 Jalapeno (Fresh), diced
• 1 Lemon, juice
• 1 Garlic Clove, diced
• 150mls Cobram Extra Virgin Olive Oil

METHOD :

• To cook scotch fillets, leave them out of the fridge for 30 minutes to an hour and bring to room temperature. This allows it to cook evenly and quickly.
• Season scotch fillets with salt first then drizzle with olive oil to avoid seasoning from falling off.
• Once the coals are nice and hot, place scotch fillets on your barbecue grill and cook for 2-3 minutes on each side, flipping once only.  Remove fillets from grill and allow to rest for 5 minutes. Fillets should be medium rare.
• To make the Chimichurri sauce, combine chopped or grated garlic, finely diced Jalapenos with or without seeds, oregano, parsley, lemon juice and a generous amount of olive oil.  Season with salt and pepper and mix well.
• Slice the scotch fillet, cutting through the grain of the meat, and place on a serving plate.
• Drizzle the Chimichurri sauce over the top. Enjoy!