Matt Sinclair's Scotch Fillet and Winter Salad

Impress with Matt’s tender scotch fillet with a warm spiced winter salad. That's date night sorted, plus extras for lunch the next day.

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 30mins
Matt Sinclair's Scotch Fillet and Winter Salad


  • Serves 4
Send me these ingredients


  1. Preheat oven to 230OC. Drizzle a little olive oil onto the steak and season both sides with salt. Set aside.
  2. Combine salad marinade in a large bowl and whisk together. Add all salad ingredients and massage with marinade so all ingredients are covered. Spread the prepared vegetables onto a large baking tray and place in the oven for 15-20 minutes to warm through.
  3. Meanwhile make salad dressing. Combine all ingredients into a small bowl and whisk until smooth. Adjust thickness of dressing with more lemon juice or even a splash of water depending on your taste. Should be consistency of pouring cream. Garnish salad with red onion and parsley.
  4. Cook the scotch fillet on a hot griddle pan or BBQ for approximately 4 minutes each side. The steak should be browned on the outside but with a soft, pink middle. Leave to rest for 3-5 minutes and serve with the warm salad.


  1. If you have any leftovers, Scotch Fillet is great sliced thinly and used in a stir-fry. The steak just needs to be gently warmed through so it’s still tender.
  2. When cooking steak on a BBQ the plate must be hot and the lid kept down. This helps the steak char and cook through at the same time creating a lovely caramelised surface and tender centre.
  3. Meat should always be cooked at room temperature to ensure it cooks evenly, so get into the habit of removing your steaks from the fridge about 20 minutes before cooking.