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
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.