Scotch Fillet with Grilled Fioretto and Brocollini with Egg and Anchovy Salsa

Scotch Fillet with Grilled Fioretto and Brocollini with Egg and Anchovy Salsa

Main Course

  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time

  • 20 min

    Rest time


  • 1 x 500g Angus Reserve Rib-Eye Steak
  • 2 tablespoons Rio Vista Extra Virgin Olive oil
  • 1/2 teaspoon salt flakes
  • Cracked black pepper
  • For the Grilled Fioretto + Broccolini:
  • 1 tablespoon Rio Vista Extra Virgin Olive oil
  • Salt flakes
  • 1 pkt Perfection Fresh fioretto
  • 2 bunches Perfection Fresh broccolini
  • 1 lemon wedge, to serve
  • For the Boiled Egg and Parsley Salsa:
  • 3 tablespoons red wine vinegar
  • ½ cup EVO oil
  • 1 teaspoon smooth Dijon mustard
  • 4 hard-boiled eggs (whites and yolks separated after cooking) chopped finely
  • 8 anchovies finely chopped
  • 2 tablespoons of capers drained from brine and finely chopped
  • 1 cup roughly chopped parsley
  • Salt
  • Pepper


This recipe is created by Jason Roberts as part of the Share a Plate with a Mate campaign partnership with Oz Harvest. #Cook2Connect

For the steak and grilled veg: 1. Pro Tip: Allow the steak 20-25 minutes to come to room temp 2. Heat a grill pan over a medium to high heat 3. Season the steak with a little oil, salt and pepper 4. Place steak on the pan and cook on either side for 2-3 minutes, time will vary depending on thickness of steak and the degree in which you want it cooked! 5. Once cooked, remove from grill and allow to rest for 5-8 minutes 6. Add the oiled and seasoned vegetables straight onto the grill and cook for 2- 3 minutes or until lightly charred, place into a serving bowl and toss through 2 – 3 tablespoons of the boiled egg and parsley salsa

To make the salsa: 1. Mix red wine vinegar, olive oil and mustard together. 2. Fold in remaining ingredients along with a little seasoning; allow to sit for 20 minutes before using.

Note: Salsa will keep up to 5 days, covered and refrigerated

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