Scorpion Steak w/ Sweet n Sour carrots

SERVE: 1/2
PREP: 10 min
COOK: 30 min
Scorpion Scotch Fillet, Sweet and Sour carrot and macadamia puree, duck fat potatoes, broccolini, tomato juices, sunflower seeds, jus.



  1. Cut the potatoes into 2cm cubes and gently boil till just cooked, strain and set aside.

  2. Roughly chop the carrots and boil with salt till tender. Lightly toast the macadamia nuts in a dry pan. Puree the carrots, macadamia nuts, tahini and 2 TBSP Lane's Sweet and Sour Pepper Seasoning.
  3. Apply a nice layer of Lane's Scorpion Steak Seasoning to both sides of the steak and allow to come to room temperature.

  4. Quarter and roast the tomatoes with a little olive oil, salt and pepper.

  5. Cut diagonally and lightly blanch the broccolini, toss in a little olive oil and salt.

  6. Heat a pan with the duck fat, thyme and some salt, add the potatoes and cook till nicely browned.
  7. Heat a cast iron pan, add a drizzle of olive oil and the steak, cook to your liking and allow to rest before slicing.

  8. Gently warm the jus and set aside.
    To assemble, apply a smear of the puree to the plate, randomly place the potatoes, steak, broccolini and squeezed tomatoes on the puree and give a sprinkle of sunflower seeds. Serve with the jus.
    This seems like a complicated recipe, when its just a few simple elements that all come together to make a great dish.