Barbecued scotch with summer herbs and labneh
Cook the perfect scotch fillet with yoghurt and garlic
Serves
4 - 6
Prep Time
12 mins
Cook Time
8 mins
How does a perfectly barbecued scotch with fresh summer herbs topped with a zesty homemade labneh sound? Pretty great, right? This lighter dish is perfect for a hot summer's day, or complete the meal with new potatoes or toasted sourdough and a crunchy green salad.
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ShareIngredients
2 x 350g Quality Mark beef scotch filletsi
1 Tbsp olive oil
400g yoghurti
1 garlic clove
crushed1 Tbsp fresh dill
choppedgrated zest of 1 lemon
A small handful of parsley
2 Tbsp chervil
1 lemon
4 Tbsp olive oil
6-8 radishes
2 handfuls watercress
Method
Line a non-metallic sieve with cheesecloth and set over a deep bowl.
Mix together the yoghurt, garlic and a good pinch of salt and place in the cheesecloth.
Fold over the edges to enclose the yoghurt, cover with a clean tea towel and place in the fridge overnight or for up to 24 hours.
Place the labneh in a small bowl and mix through the chopped dill and lemon zest.
Cover and return to the fridge until ready to use.
Preheat a barbecue plate until very hot.
Rub the steaks with a little oil.
Place on the hot plate and barbecue for 2 minutes on each side.
Turn and barbecue for a further 4 minutes.
Place on a plate or board, season and cover loosely with foil or baking paper and leave to rest for at least 5 minutes.
Thickly slice the scotch fillet steaks across the grain and place on a large serving plate.
Scatter over the parsley and chervil.
Finely grate over the zest of lemon before drizzling with the olive oil.
Squeeze over the juice of the lemon and season all with a little extra salt.
Scatter around the radishes and finish with the watercress.
Serve with a bowl of labneh.
Nutrition Information per Serving (264g)
This nutrition analysis is based on 6 serves. This recipe is tagged low sodium as it has <120mg sodium per 100g.
