Scotch fillet, grilled Brussel sprouts, and tomatoes

Scotch fillet, grilled Brussels sprouts and tomatoes.jpg

Simple dinner for one

Here’s another creation of Scotch fillet, that is on sale as it will expire in a day. I am using leftover Brussel sprouts and cherries tomatoes to compliment and for colours in my food.

In addition, as a chili lover I have added cayenne as I have run out of chili powder and chili flakes. Discovered that in my fridge there are two pieces of cheese left. At the last minutes, I dumped it on top of my meat.

I know presentation wise is not well, I am more interested in the flavour as well as kicking spicy in my tongue. The meat is succulent, juicy, delicious with green and red vegetables. Let’s cook!!!


1 Scotch fillet steak
2 slices cheese
5 Brussel sprouts, remove stems, parboil
6-8 cherries tomatoes
1 Tbsp balsamic vinegar glaze
1 Tsp cayenne powder or any spice powder
olive oil


Marinade steak with cayenne, salt, pepper, balsamic glaze and oil for 30 minutes. Cut the stems of Brussel sprouts, par boiled for about 8 minutes in microwave; drained and set aside. Just before putting in oven on a baking tray; season with salt pepper, and cayenne powder. Add tomatoes and season with salt and pepper. Drizzle oil.

Next add steak and place 2 level below the grill, then grill one side for 8 minutes. Turn over grill the other side further 6-8 minutes. Then place two slices cheese on top of steak and cook further 1-2 minutes or to your liking until cheese melted. I prefer medium done.

Plate Brussel on top of plate, next tomatoes on the other side and steak in the center. Serve with a glass of red full body wine example Cabernet Merlot.

Note: Oven vary and time. Also, how you like your meat to be. You can use any spice powder of your choice: paprika, chili powder, coriander, curry powder or Moroccan powder. You can choose your vegetables to go with.