November 2020 ∙ Issue #236 (Digital Edition)

Barbequed Scotch with Summer Herbs and Labneh

Great Kiwi BBQ Recipes (Part I)




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.


Prep: 12 min. Cook: 8 mins. Serves 4–6.

Ingredients

Beef

  • 2 x 350g Quality Mark scotch fillet steaks
  • Olive oil for rubbing

Labneh

  • 400g natural, unsweetened yoghurt
  • 1 clove garlic, crushed
  • 1 tablespoon chopped dill
  • finely grated zest of 1 lemon

To serve

  • 1 small handful flat leaf parsley leaves, roughly chopped
  • 2 tablespoons chervil leaves
  • 1 lemon
  • 3-4 tablespoons olive oil (extra virgin is good here)
  • 6-8 small radishes, preferably with smaller leaves intact
  • 2 good handfuls picked watercress (a few rocket leaves are good here too)

Method

Labneh

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.

Beef

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.

To serve

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.


Tips & Tricks

  • Choose good-sized thick scotch fillet steaks (we used steaks that weighed 320-350g each). If scotch fillets steaks are thinner, cook for a little less time.
  • For the best results, use full fat yoghurt for the labneh. The whey that gathers in the bowl after draining can be used as the liquid in bread recipes or added to soups.
  • Stir through other chopped herbs, such as basil, coriander or flat leaf parsley.

Nutrition

Serving size: 281 g

Energy 1331 kJ (318 kcal)
Protein 26.1 g
Fat (total) 22.6 g
Fat (saturated) 7.9 g
Carbohydrate (total) 2.6 g
Carbohydrate (sugars) 2.6 g
Sodium 92 mg
Iron 3.2 mg
Zinc 4.6 mg
Vitamin B12 1.9 µg
Vitamin D 0.0 µg
Selenium 6.1 µg

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elocal Digital Edition – November 2020 (#236)

elocal Digital Edition
November 2020 (#236)