Scotch fillet on a bed of salad with charred cauliflower

Meal for one

My sister took me to a nearby supermarket. While browsing the meat section, I found this Scotch fillet are on sales if buy 2 for $15. I choose the biggest pieces. Being greedy and to make my money worth paying for them.

I also found cauliflower and salad mix are on sale, bought them and there aren’t many left. Then I remembered that I have 6 cherries tomatoes left best use it before it goes black.

Google: “Scotch fillet is also known as boneless rib eye or rib fillet. One of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour. The best way to cook Scotch fillet is on the grill or in a pan, seared over high heat, and sometimes finished in the oven. The scotch fillet has a lot of good, beefy flavour due to the ample amount of fat marbling in the cut. During cooking, this fat bastes the meat and keeps it moist and tender.”

Today I am cooking my Scotch fillet using my oven/grill and trying to charred cauliflower. I coat spices on the cauliflower and of course drizzle with oil and butter over before putting in the hot grill. I am glad it turns out charred and Scotch fillet are moist tender and flavourful juicy. It’s delicious and comforting for Winter. Let’s get grilling indoor and fill the kitchen with grilled perfumed meal.


1 Scotch fillet
1 small head cauliflower, cut into florets
a handful of salad mix
6 cherries tomatoes
2 Tbs oil
1 Tbs butter, melted
1 Tbs garlic powder, divide
2 Tbs Italian seasoning, divide
2 Tbs cayenne powder, divide (OPT)
2 Tbs paprika powder, divide
2 Tsp nutmeg powder, divide
2-4 Tbs lemon juice
balsamic vinegar


Heat the oven/grill to high. In a large bowl, toss cauliflower florets with two Tbs oil, melted butter and all the spices, salt and pepper. Make sure all florets are covered in the marinade. Set aside. Prepare the marinade for Scotch fillet with a bit of oil and balsamic vinegar, marinate for 20 minutes. Now place cauliflower florets on a line big baking tray, spread them up. Then place cherries tomatoes, drizzle oil, season with salt and pepper. Put the baking tray in the middle rack of the oven, grill for 8-10 minutes. After 10 minutes, remove and flip cauliflower florets over, put back in grill, turn to medium heat until cauliflower florets are charred, cherries tomatoes are softened about 10-15 minutes.

Now add the fillet in to the same tray and grill for 8 minutes on one side. After the second time 10-15 minutes grill cauliflower florets and cherries tomatoes up. Bring it out, put in bowl. Squeeze lemon juice and toss, then cover with foil.

Then turn fillet to the other side and grill further 6-7 minutes until tender moist and juicy, for medium cooked. Add 1-2 minutes longer if you want it cooked. Or less time it you want it medium rare. Let fillet rest 5 minutes on tray until the juice flow out. Get plate ready, place salad in the middle followed by alternating cherries tomatoes and cauliflower florets around the salad. Next place the fillet on top and four cauliflower florets on top of fillet. Serve with a glass of red wine. Enjoy!!!!!

Note: Cayenne powder is hotter than chili powder. You can use chili powder instead of cayenne powder. You can add any spices of your choice. You can use Brussels sprouts instead of cauliflower.