Argentinian-style scotch fillet ‘a la cruz’
Roast your steak over coals and team it with mini pumpkin pancakes for a fiesta of South American flavour.
Preparation time 1 hour Cooking time 2 hours Serves 8
1 small butternut pumpkin 2.5kg whole scotch fillet Sea-salt flakes, to season 1 Tbsp coriander seeds
2 tsp black peppercorns
2 tsp cumin seeds
1 tsp caraway seeds
¼ cup dijon mustard
1½ cups Greek yoghurt 2 free-range eggs
2 cups self-raising flour, sifted 100g blue cheese, crumbled Large pinch fine salt
2 Tbsp extra virgin olive oil Rocket and radish salad, to serve
STEP 1 Wrap the whole pumpkin tightly in 2 layers of foil. Place to the side of hot coals in a moderate fire or barbecue. Cook for 1 hour, turning 2 or 3 times (see Cook’s tip for oven method). Set aside to cool.
STEP 2 Use a sharp knife to slice ¾ of the way through the scotch fillet to butterfly open and gently score both sides. Season well with salt. Combine coriander, peppercorns, cumin and caraway seeds in a mortar and pound to a coarse powder.
Rub mustard all over the beef, then sprinkle with spice mixture.
STEP 3 Take a section of steel reinforcing mesh that measures 1500 x 1700mm. Using 2 long metal skewers, thread through 1 side of the meat. Drape skewer-side down over mesh and secure with 20-25cm lengths of wire (about 2mm thick). Lean over coals at a 45° angle and cook for 20-25 minutes. Flip over and continue cooking until medium. Set the meat aside to rest.
STEP 4 Meanwhile, scoop out pumpkin flesh, discard seeds, and put 1½ cups in a large bowl along with yoghurt and eggs. Mix until well combined, and fold in flour, cheese and salt. Heat oil in a large frying pan over medium heat and spoon in tablespoons of mixture. Cook in batches for 1-2 minutes each side, turning when golden. Continue with remaining batter, transfer to a plate and cover with foil to keep warm. Serve beef sliced with pumpkin pancakes and salad on the side.
Fast Ed whips up four of your new faves in Exmouth, WA, see page 165 for travel tips! Argentinian-style scotch fillet, Grilled kangaroo fillet with fire-roasted vegies, Prawn Po-boys and Lime and coconut red emperor.