Beef scotch and charred potato salad

1. Preheat your BBQ to medium-high heat or oven to 200°C fan bake. In a small bowl combine the spice mix, a generous drizzle of oil, salt and pepper. Mix well to combine. Pat the beef scotch dry with a paper towel, then then rub the spice mix all over the scotch.
2. If using a BBQ, sear the scotch on all sides, then cover and cook until it reaches your desired level, turning halfway through. For medium rare, cook for 30-40 minutes or until an internal temperature of 55°C to 60°C. Set aside to rest for 15 minutes. If using an oven, sear the scotch on all sides in an ovenproof pan over high heat. Cover with foil and cook until it reaches your desired doneness. For medium rare, cook for 75-85 minutes or until an internal temperature of 55°C to 60°C. Set aside to rest for 15 minutes.
3. While the scotch is cooking, place the potatoes in a large pot of cold salted water. Bring up the boil over medium-high heat. Cook for 10-12 minutes or until just tender, then drain.
4. Toss the potatoes with a generous drizzle of olive oil, salt and pepper. Grill the potatoes on the BBQ or preheated grill pan for a few minutes on each side or until lightly charred. In a small bowl, stir together the garlic, vinegar, herbs and a drizzle of oil. Season with pepper. Add to the charred potatoes and toss to combine. Sprinkle over feta cheese.
5. Slice the scotch as desired, then serve alongside the charred potato salad and enjoy.

Tips:

• Add some veggies to your plate with a crunchy chopped salad of dark leafy greens like broccoli or kale topped with tomatoes, sliced avocado, toasted sliced almonds and a lemony herb dressing.
• For more beef scotch cooking times and temperatures refer to the whole beef scotch fillet guide on our website.