Spiced Scotch Fillet Steaks with Potato and Corn Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 6, 2016.

Potatoes, asparagus and corn can all be served separately and if desired, without mustard in the mayonnaise.

Ingredients

a large pot of salted water to the boil. Preheat BBQ grill or hot plate to high (if using).
Cook potatoes in pot of boiling water for about 12 minutes, until just tender (but not soft). Trim woody ends off asparagus/trim ends off beans and slice into 4cm pieces/in half. Add asparagus/beans and corn for final 1–2 minutes of cook time. Drain, return to pot and allow to cool slightly.
While potatoes cook, pat steaks dry with paper towels and season with salt. Sprinkle over steak rub spice mix to coat (if using).
Heat a drizzle of oil in a large fry-pan on high heat. Cook steaks for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
Set aside, covered with foil, for about 5 minutes before slicing thickly against the grain.
While steak is resting, whisk mayonnaise and mustard in a large bowl. Add cooked potatoes, asparagus/beans, corn and spinach. Toss gently and season with salt and pepper to taste.
Divide potato and corn salad between plates and top with spiced scotch fillet steaks. Serve chimichurri sauce on the side (if using)