Top Tips for Grilling a Scotch Fillet, from the BBQ King

Fire up the barbeque, turn up the grill. The time is now to sear and sizzle your way to scotch fillet grilling perfection, with these hot tips from our resident BBQ king and co-owner, Mitch Davis.

When it comes to BBQ, Mitch knows his onions. Not only does the guy run a butchery business, he also has 20+ years experience as a pro chef and, perhaps most importantly, he's a legit BBQ champion.

He's won multiple BBQ comps both here and overseas, including 2016 Reserve Grand Champion at Meatstock Sydney and 2016 Grand Champion at the Kansas City Barbeque Society BBQ Competition. He also represented Australia at the Jack Daniel’s World Championship Invitational BBQ.

Mitch is the guy to ask if you want to achieve BBQ perfection at your next backyard cook-up.

One of his favourite cuts to grill up is a scotch fillet, and one of his favourite ways to enjoy it in all its smoky, charred glory is grilling it to perfection, slicing it up and enjoying it in a taco with a sensational hot sauce.

Mitch shares his expert tips for grilling a scotch fillet in this video.

Mitch's 4 hot tips for scotch fillet grilling

Pick a cut that's around 3cm - the ideal thickness for grilling.
You want to grill over a high heat, so opt for grilling over charcoal. If you have a gas BBQ, close the hood and let it come to heat for about 20 minutes before you start grilling.
Rub aromatic spices into your cut, like coriander powder, cumin powder, paprika and garlic powder.
Your must-have tool for the perfect steak is an internal thermometer. Aim for 50 degrees for perfect doneness on a scotch fillet.

Recipe: Scotch Fillet Carne Asada Tacos

SERVES 4

PREP TIME 45 mins

COOKING TIME 25 mins

Ingredients

3 x 350g Australian scotch fillet

2 packets of 35g fajita Seasoning

1 packet of Greek feta, crumbed

1 packet of flour tortillas (street taco size)

1 baby gem cos lettuce, shredded

30ml extra virgin olive oil

100ml Japanese-style mayonnaise

Lime wedges to serve

Favourite hot sauce (optional)

Green tomato verde

500g green tomato or tomatillos, halved

½ brown onion, diced

3 garlic cloves

1 fresh jalapeno, seeded and diced

½ cup coriander, chopped

Lime juice to taste

Sea salt to taste

Pico de Gallo

5 roma tomatoes, seeded and diced

1 red onion, diced

1 bunch of coriander, finely chopped

Sea salt to taste

Method

Take your taco game to the next level in this Scotch Fillet recipe with a kick.

Mix olive oil and fajita spice together and apply liberally to scotch fillet. Let steak marinate for 30 minutes and come to room temperature.
Make Pico De Gallo by mixing all ingredients together and seasoning with salt.
Light BBQ and bring grill to heat. Close the lid to ensure grills are nice and hot.
Make Green Tomato Verde by baking the green tomatoes in the oven for 10 minutes at 250C. in food processor with all other ingredients.
Cook steak until desired doneness. Let steak rest for approximately 6 minutes then slice across the grain.
Toast tortillas for 30 seconds on each side. Assemble tacos by placing some mayo on tortilla, laying baby gem cos lettuce and sliced scotch fillet on top and adding a spoonful of Green Tomato Verde.
Sprinkle with crumbled feta and Pico De Gallo and serve with lime wedges and favourite hot sauce.

Recipe source: Australian Beef

And if you want to try your hand at this recipe, you can order our scotch fillet online and in-store.