Smokey Scotch Fillet- IGA Tasmania

Ingredients

• 600g scotch fillet, trimmed
• 3 tbsp olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 4 red capsicums
• 2 tbsp plain Greek yoghurt
• 1 can chickpeas, drained
• 1 large bunch watercress
• 1 large orange, segmented
• fresh herbs (to garnish)
• 1 fresh lime
• Heat a griddle pan on a high heat. Set the steak on a wooden chopping board and drizzle over 2 tablespoons of olive oil, season both sides with salt, pepper and paprika.
• Prepare the sauce by roughly chopping 2 of the capsicums into cubes and placing in a saucepan of boiling water for 8 minutes until tender.
• Remove capsicum and transfer to a blender, and add 2 tablespoons of Greek yoghurt. Process until smooth and set aside.
• Add the steak to the hot pan, cooking for 3 minutes on each side (or until cooked to your liking).
• Remove steak from the pan and let it rest for 5 minutes whilst you prep the salad.
• Slice the remaining capsicum into strips and add that, along with the chickpeas and the remaining olive oil back into the same hot pan, cook for 5-8 minutes, stirring occasionally.
• Plate the watercress, chickpeas, orange segments, and capsicum.
• Slice the steak and place on top.
• Serve with capsicum purée, season as desired, garnish with fresh herbs, and squeeze over fresh lime juice and serve immediately.