Cooking Lab - Scotch Fillet Steak Sandwich

Nothing matches the simple charm of a well made juicy steak sandwich on a cold wintery day. 

Scotch fillet steak has all the flavour plus tenderness. This sandwich is quick to assemble, delicious in taste and immediately satisfying.



(c) GMV - Got My Vote!

This lofty double-decker sandwich also contains a good source of iron, but really, do you need more convincing?

Ingredients:

- 300g scotch fillet steaks 
- 4 slices of good thick bread 
- 2 tablespoon olive oil 
- 1 avocardo 
- 1 tomato 
- 1 cucumber 
- 1 cup mixed grated cheese 
- Sea salt and cracked black pepper 
- Your favourite BBQ sauce

Ingredient:

1. Rub the scotch fillet steak with sea salt.

2. Heat some oil in pan over medium heat. Sear the steak on each sides for a minute.

3. Reduce heat and cook the steak according to your liking.

4. Remove from heat. Slice the steaks into nice thick strips. Cover with aluminum foil.

5. Lightly drizzle the bread with olive oil and toast on the grill for a few minutes on each side.

6. Remove when the bread is golden and crusty.

7. Oven toast the bread until golden and crunchy.

The sight of golden toasted bread, it feels so warm and inviting already.

8. Spread a handful of mixed shredded cheese on the bottom half of the sandwich.

9. Place a layer of steak strips on top of the cheese.

10. Season with your BBQ sauce.

11. Generously load ripe avocado slices on the steak.

12. Then follow with tomato, and cucumber slices on top.

13. Add more cheese.

14. Cover the sandwiches with the other bread slice.

15. Slice diagonally and place on top of each other.

16. Secure with a skewer if you like.

17. Serve with French fries or wedges.....yum.

This is really one of my best sandwiches. It receives praises from everyone whenever I make this. 

A perfect sandwich to be enjoyed while watching the feverish soccer games (or any sport).


Print Friendly Version

Cooking Lab - Asian Noodle Salad with Pan Seared Scotch Fillet (肋眼牛排蕎麥麵)

This is my go-to dish for feeding and pleasing a crowd. It is vibrantly flavored, full of crisp fresh vegetables, salty cashew and beautiful pan-seared prime scotch fillet steaks, this is really spoiling my dinner guests. 

It is a refreshing delicate Asian noodle salad using Japanese buckwheat soba noodles. It makes the perfect quick lunch or an elegant entree dish.



(c) GMV - Got My Vote!

Scotch fillet是整頭牛最鮮嫩美味的一個部位。今晚來配日式蕎麥面沙拉。呀，那恰到好處的肥瘦比例和多汁的口感，讓人忍不住的垂涎欲滴。跟沙拉麵條吃，很爽口𠆢~~

自己動手做的晚餐不會比外面差...

Ingredients:

- 500g prime scotch fillet steak 
- 300g Japanese soba noodle 
- 150g fresh bean sprouts 
- 100g fresh coriander 
- 2 ripe truss tomato 
- 2 cherry radish 
- 150g salted cashew nuts 
- 2 green shallot 
- 1 teaspoon sesame oil 
- 4 tablespoon sesame salad dressing 
- Salt and pepper to season 

Instructions:

1. Diced the tomato, coriander and green onions into small pieces.

2. Wash and de-root the bean sprouts.

3.Slice cherry radish into round thin discs.

4.Lightly spray the fry pan with cooking oil.

5.Add a pinch of salt to the hot pan.

6. Lightly pan sear the scotch fillet steaks for 1-2 minutes on each side.

7. Rest the steaks for a couple of minutes.

8.Season lightly with salt and pepper.

9.Slice the steaks into stripes.

Look at these beautiful pinkish medium-rare steaks.

10. Bring water to a boil in a large pot.

11. Cook soba noodles according to packet instructions or until al dente.

12. Rinse under running cold water to cool.

13.Transfer to a large salad bowl, add some sesame oil and sesame salad dressing.

14.Toss well to prevent stickiness.

15.Add in the fresh diced tomato, coriander, bean sprouts and shallot pieces to the noodle salad. Doesn't this look festive already? 

16.Toss well to combine.

17.Randomly scatter the cherry radish to decorate.

This makes a beautiful vegetarian salad dish as it is.

For a more substantial non-vegetarian meal, continue with the following steps: 

18. Place the steak stripes on top of the noodle salad.

19. Drizzle some sesame dressing on top the steak, to harmonize nicely together with the salad.

20. Finally garnish with a handful of salted cashew nuts.

21. Ready. Serve. Enjoy.

This looks pretty spectacular.

Published Receipe: Asian Noodle Salad with Pan Seared Scotch Fillets