Grilled Scotch fillet Brussels sprouts carrots on a bed of salad

Google:” Scotch fillet is 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.”

“Brussels sprout is a member of the Gemmifera cultivar group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.”

Found Scotch fillet and Brussels sprouts are on sale. Got carrots best use it as it doesn’t look good. My friend gave me some of her garden salad. My doctor advises me to eat more red meat as I lack red meat. I told my doctor I love red meat but they are expensive. I am trying to get more red meat if I can by cutting out eat my favourite dessert.

I am glad to still be able to have red meat and vegetables. Glad that it turned out well and since my doctor said eat more, I have two fillet steaks to go with my salad. My dinner is satisfying, healthy, comforting and delicious. Let’s grill!!!


Scotch fillets

4 scotch fillet steaks, fat trimmed
4Tbs olive oil
1 Tsp dried oregano leaves
1 Tsp dried thyme
1 Tsp fennel seeds
juice of 1 lemon

Grill vegetables

1 medium packet Brussels sprouts
2 medium carrots, sliced
2-4 Tsp onion powder1 Tbs garlic powder
lemon juice (OPT)


1 packet mixed salad
a few dashes of balsamic (OPT)


Preheat the grill/oven. Brush steaks lightly with half the oil, season then sprinkle oregano, thyme, and fennel over steaks, let it sit in baking tray for about 30 minutes.

Wash vegetables and salad. Put salad on salad bowl. Remove stems at the bottom and cut Brussels sprout in halved without interfering with the leaves, and peel any withered leaves off the bulb. Add Brussels sprouts and carrots to a pot of boiling, salted water and cook, about 5 minutes. Drain well, then drizzle with oil and toss in a bowl with the salt, pepper, onion powder, and garlic powder. Transfer to a baking tray and put them on a hot grill, turning every 4 minutes for a total of 12 minutes.  

Grill fillet steaks for 4-5 minutes one side, then turn to other side grill for about 3-4 minutes or until cooked to your liking. The reason to brush steaks with half the lemon juice while cooking is to avoid spice rub burning. Remove steaks from heat, loosely cover with foil and allow to rest for 5 minutes.

Once the vegetables are grilled, removed from grill. Add the seasoning to taste for salad and divide salad equal portion on 4 plates. Followed by some carrots on top of salad then put steak on top, Brussels sprouts around the steak with two of each carrot and Brussels sprouts. Serve with a glass of red wine. Enjoy!!!!