Scotch fillet roasted mini capsicum sundried tomatoes olives on a bed of salad

Google: “Now, what is a scotch fillet? Also known as ‘rib fillet’ or ‘rib eye’, and more widely known as the more flavour-filled option in the decision between scotch fillet vs eye fillet. This type of beef comes from a boneless beef rib set and features a line of fat marbling that gives it that taste. The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.”

“The best way to cook Scotch fillet steak 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.”

Found mini capsicums, salad and sundried tomatoes on sale. A few days ago, I bought 2 packets Scotch fillets on sale. Thought of marinating the fillets with my own creative spices: cinnamon, nutmeg, and chili powder. Then adding honey, balsamic vinegar, oil, salt and pepper. Something different for a change. I am glad it turned out perfectly flavour, comforting, delicious as well as colourful on my plate. Let’s BBQ using oven grill!!!


2 scotch fillet steaks
1 packet mini capsicums
2 Tbs oil, divide
100 g butter, divide
sundried tomatoes
green and black olives
white wine vinegar


1 Tsp chili powder
1 Tsp nutmeg powder
1 Tsp cinnamon
2 Tbs oil
1 Tbs honey
1/2 tsp freshly ground black pepper
balsamic vinegar


For the marinade, combine marinade ingredients and rub over the fillets. Set aside for 45 minutes in fridge. After 45 minutes up, bring fillets out of the fridge and allow to come to room temperature about 30 minutes. Also preheat the oven grill to high. Meantime, put mini capsicums on a lined foil baking tray, season with oil, salt and pepper. Then when oven grill is hot, put the baking tray in and grill till mini capsicums are tender about 7-9 minutes. Once done, bring out put in a plate and set aside with foil.

Using the same baking tray cook the fillets for about 2-3 minutes each side for medium rare. Ensure you get good caramelisation on both sides. Remove and rest, covered with foil, for 5 minutes. Prepare the salad: toss salad with green and black olives, oil, salt, pepper and white wine vinegar in a bowl. Then heat butter in two pans and put fillets in the pan, basting the meat with the butter.

Plate up salad equal portion on plates, followed by mini capsicums and each fillet then add a mini capsicum on top of fillet. Drizzle some juice over the top and around fillet. Serve with a glass of red wine. Enjoy with Netflix!!!