Scotch Fillet Steaks with Oregano & Cumin Rub
Perfect steaks for a Summer BBQ
4 fillet steaks
1½ tablespoons olive oil
sea salt and black pepper
1 tablespoon Oregano Stir-In Paste, Gourmet Garden
2 teaspoons cumin seeds lightly crushed
1-2 lemons or limes
salad to serve
Method1. Combine oil with salt, pepper, the oregano and cumin and rub over the steaks.
2. Heat the barbecue to hot, add the lemon or lime wedges cut sides down, and put the steaks on to cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is firm. Squeezing on a little of the juice from the limes or lemons will help prevent the herb and spice rub burning as the steaks cook
3. Remove steaks from the heat, loosely cover with foil and allow to rest for 2 to 4 minutes before serving.What goes better with a barbecued steak than a crisp garden salad. Try a creative mix of shaved fennel, red onion and orange segments with black olives and a minty vinaigrette.
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