Looking to impress this BBQ season? Our butter-soft fillet steaks accompanied with homemade quick pickled radish, tabbouleh and crispy miso potatoes is just what you need.
Time
1 hour 25 mins
Serves
4
Difficulty
Easy
Ingredients
• 2 x Field & Flower Fillet Steak (300g)
For the tabbouleh:
• 50g bulgur wheat
• 50g flat leaf parsley
• 50g mint
• 200g tomatoes
• 3 spring onions
• Juice of 1 lemon
• 3 tbsp olive oil
• For the crispy potatoes with miso butter:
• 1kg new potatoes
• 4 tbsp butter
• 1 tbsp white miso paste
• 2-3 tsp chives
• Seasoning to taste
• 1 tbsp extra virgin olive oil
For the pickled radish:
• 1 bunch radishes, finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp caster sugar
• Dill, to serve
Instructions
1. First make your tabbouleh. Cook your bulgur wheat according to the packet instructions and finely chop the herbs, spring onion and tomatoes.
2. Once everything has cooked and cooled slightly, mix together the bulgur wheat, chopped herbs, tomatoes, lemon juice and olive oil. Cover and store in the fridge until needed.
3. To make your potatoes, pre-heat the oven to 220°C. Cook the potatoes for 12 minutes in boiling water then drain and let cool.
4. Gently smash your potatoes so they are flattened but retain their overall structure, then place on a baking sheet on a tray.
5. In a pan, combine the butter, olive oil and miso until smooth. Coat the potatoes in the mixture and roast for 18-20 minutes. Serve with chives.
6. Make the pickled radish by mixing together the vinegar and sugar. Pour the mixture over the radishes and leave to marinate for 10-15 minutes.
7. Take your fillet steaks out the fridge before cooking to reach room temperature and liberally season with salt and pepper. Get your BBQ up to heat then cook your fillet steaks for 2.5 minutes per side. Leave to rest for 5 minutes before serving everything together.
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