Reverse Seared Scotch Fillet with Chophouse Seasoning & Chimichurri
For this recipe you will need a charcoal grill or hot smoker a meat thermometer and some beautiful thick cut Greenlea Scotch Steak.
- 1 medium shallot
- 1 large clove of garlic
- 1 large red chilli
- 1 hand full or 1 cup of picked coriander, oregano & parsley
- 50ml red wine vinegar
- 100ml olive oil
Finely dice shallots, garlic, chilli, and fresh herbs into a bowl. Add vinegar and oil. Season to taste.
Alternately add all ingredients to the food processer and blend until finely chopped and smooth sauce consistency.
- 2 T flaky sea salt
- 2T cracked pepper
- ½ T cayenne pepper
- 1T garlic granules
- Mix all ingredients in a bowl until combined
To assemble and cook:
Let the steak come up to room temp.
Get the charcoal grill/smoker going and aim for an approx temp of 100-120c inside the smoker.
Season with the steak seasoning generously.
Put the steak in the smoker, you want to indirectly smoke the meat for approx. 30 minutes until the internal temp is about 40c.
Rest the steak for 10minutes.
Sear the steak over a hot grill for 1-2 mins each side depending on desired cooking degree. For this recipe a perfect medium rear would be best.
Once the steak has rested slice and serve with Chimichurri sauce.
Recipe by Toby Elliottyson from Smith and McKenzie in Hamilton