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Wagyu Scotch Fillet With Chimichurri

Prep Time: 20 mins
Cooking Time: 1 hour
Fuel: Charcoal 
You’ll also need:
Charcoal Chimney
Cast Iron Skillet
Saucepan
Serves: 4
Pro Tip: The reverse seared method is the combination of indirect and direct grilling. It starts with low indirect heat (opposite the charcoal) and finishes with a direct sear over charcoal.
 
Steak Ingredients
4 x 2 inch thick Ribeye Steaks (400g – 500g)    Season with salt and pepper
 
Chimichurri Ingredients
2 Cups Fresh Parsley
1 Cup Fresh Oregano leaves
1 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
2 Garlic cloves
Juice of 1/2 Lime
Pinch of salt & pepper
 
Garlic Pea Mash Ingredients
4 cups frozen baby peas
2 garlic cloves minced
1 tbsp sour cream
½ tsp salt/pepper
3 tbsp melted butter
1 tbsp thickened cream

Bacon Wrapped Scallops Ingredients
8 large scallops without roe
Season with salt and pepper
8 bacon rashes
Maple syrup to brush bacon

Method
For the Garlic Pea Mash
Cook peas in boiling salted water for 3-4 mins. Drain peas and place them in a food processor with all ingredients except the cream. Then use a sieve to push the pea mash through for a finer consistency. Stir through cream and combine well.
 
For the Chimichurri
Add all the ingredients into a food processor until well combined. Set aside and use as a side condiment accompanying the steak, garlic pea mash and bacon wrapped scallops.
 
For the Steak
Prepare and set up BBQ for indirect cooking.
Bring the steaks to room temperature and then place them opposite to the charcoal side until the internal temperature reaches 125f (51c) and then give the steak a quick sear over direct heat for around 2 mins (turning frequently). The steak will have an internal temperature of 135f (57c), Rest for 10 mins before serving.
 
For the Bacon Wrapped Scallops
In a skillet, cook the bacon and brush with maple syrup right before removing from the heat.
Cool the bacon slightly, then wrap each scallop with bacon and secure with a toothpick.