Scotch Fillet Steak with Orange Glaze Fries, Singed Broccoli & Baby Carrots
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavour sauces. In this recipe, you will deglaze your pan with fresh orange juice and a little butter, for a glossy sauce to finish your steak. Add some garlic aioli for your fries and some crispy, singed broccoli and you've got yourself a winning steak dinner!
Ingredients
- 350 Grams of Scotch Fillet Steak (Thick-Cut)
- 3 Royal Blue Potatoes
- 1 Broccoli (small)
- 1 Small Bunch of Thyme
- 50 Grams of Garlic Aioli
- 1 Orange
- 2 Teaspoons of Butter (pantry)
- 0.5 Bunch of Baby Carrots
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Veg:
Preheat oven to 190°C. Wash the fresh produce. Cut potatoes lengthwise into 1 cm thick sticks. Cut the broccoli into florets (Note: not too small as they may overcook). Trim baby carrots as desired (we left ours whole, with a little green still on). Pick thyme leaves, discarding stems. Zest orange and cut in half.
Roast Veg:
Drizzle olive oil over potatoes, broccoli and carrot. Add thyme and season with salt and pepper. Toss to coat. Spread in a single layer across a lined baking tray (using 2 if required). Roast 14 minutes and check the broccoli and carrot (if getting too brown, remove from oven and keep warm). Continue to roast another 10-15 minutes, or until fries are browned and tender when pierced with a fork. Remove from the oven. (Tip - don't crowd the trays with the veg, it will cook better with a little room around them. If you like, keep the potato separate from the other veg).
Cook Steak:
Pat dry steak with paper towel, season both sides with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).
Deglaze Pan:
Heat the same pan to medium, then add 3-4 tablespoons of water and the juice from half the orange, and zest (to taste). Use a wooden spoon to scrape up any bits stuck to the pan. Simmer the sauce 1-2 minutes, or until slightly reduced in volume. Stir in butter and remove from the heat. Season with salt and pepper as desired.
You Plate It:
Slice steak, cutting as you wish with potato fries, carrot and broccoli. Tope steak with orange glaze and serve garlic aioli on the side. Enjoy!
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