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Habanero Salt Scotch Fillet Steaks with Jalapeno Salad

Habanero chillies add a great kick to these tender scotch fillet steaks, served with a delicious Jalapeno salad.

Habanero Salt Scotch Fillet Steaks with Jalapeno Salad

Serves 4

¼ cup olive oil

200g sourdough bread, roughly torn 

4 large eggs

2 tbsp sea salt flakes

1 dried habanero chilli, chopped

4 scotch fillet steaks

1 iceberg lettuce, trimmed and leaves separated

1 fresh jalapeno, thinly sliced

¼ cup aioli 

1 tbsp lemon juice

1 tsp smoked paprika

Preheat the oven to 200°C. Combine 2 tablespoons of oil and torn bread on a large baking tray. Season with salt and roast for 15 minutes or until golden brown. Remove croutons from oven, set aside.

Place eggs in a pot of boiling water. Cook for 6 minutes. Remove and rinse under cold water. Peel and set aside.

Place salt and dried chilli in the bowl of a small food processor and process until chilli is finely chopped. Season steaks with some of the chilli salt and black pepper.

Heat remaining oil in a large non-stick frying pan over high heat, add steaks and cook for 3 minutes each side for medium-rare. Cover with aluminium foil and allow to rest for 10 minutes.

Place lettuce, jalapeno and croutons in a large serving bowl. Cut eggs in half and add to the bowl. Combine aioli, lemon juice and paprika in a bowl and drizzle over the salad.

Serve salad with the steaks and remaining chilli salt.

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