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.
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.