Seared Nature's Fresh scotch fillet with potato-fennel salad and zhoug
4 x 220g Scotch fillet
sea salt flakes and freshly-ground black pepper
½ tsp ground Szechuan pepper
¼ tsp ground cardamom
¼ tsp ground nutmeg
1 cup extra virgin olive oil
2 cups mixed baby potatoes
1 head fennel, very finely shaved
4 radishes, very finely shaved
1 bunch parsley leaves
finely grated zest and juice of 2 lemons
1 bunch coriander leaves
½ bunch mint leaves
4 cloves garlic
½ tsp cumin seeds
¼ tsp caraway seeds
¼ tsp chilli flakes
Season the steaks generously with salt and pepper, then sprinkle with the Szechuan pepper, cardamom and nutmeg. Drizzle with 1 Tbsp oil, then set aside for 10 minutes.
Steam the potatoes until just tender, then slice into discs. Toss gently with the fennel, radish, half the parsley and lemon zest. Put the remaining herbs, garlic, cumin, caraway and chilli in a blender and purée with the remaining oil. Season with salt and pepper.
Cook the steaks on a hot griddle for 6 minutes, turning regularly, then serve with the potato salad and zhoug.