Meet Australian cattle & sheep farmers, discover 100 research projects and learn more about what is important to the sustainability of the industry

Eye Fillet Steak with Chilean Salsa

Eye Fillet Steak with Chilean Salsa

Ingredients – serves 2

  • 4 MSA grain-fed eye fillet steaks
  • Salt and pepper
  • Olive Oil
  • 2 Roma tomatoes, halved
  • 1 bunch asparagus, trimmed
  • 2 corn cobs (in husks)
  • Lime wedges
  • Coriander leaves, picked

Salsa

  • 2 cloves garlic, crushed
  • 1 tbsp chopped jalapenos
  • Juice of 1 lime
  • 1 tbsp finely chopped coriander root and stem
  • 1 tbsp coarsely chopped coriander leaves
  • 2 tbsp extra virgin olive oil

Method

  • Combine salsa ingredients in a bowl
  • Preheat grill until very hot
  • Oil and season steaks with S&P then place on grill for 2 - 2.5 minutes per side for medium. Rest for 5 - 10 minutes
  • Fold back husks of corn and tie off with string. Place on grill and cook corn for 10 minutes, turning often to char evenly
  • Add asparagus and cook for 2 - 3 minutes and then tomatoes for 1 - 2 minutes
  • Serve steaks with the char grilled vegetables, salsa, lime and coriander leaves

Ucles-Wild-Chef-Banner.png