Barbecued Scotch with Summer Herbs and Labneh
Cook the Perfect Scotch Fillet with Yoghurt and Garlic
4 - 6
How does a perfectly barbecued scotch with fresh summer herbs topped with a zesty homemade labneh sound? Pretty great, right? This lighter dish is perfect for a hot summer's day, or complete the meal with new potatoes or toasted sourdough and a crunchy green salad.
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2 x 350g Quality Mark beef scotch fillets
Choose good-sized thick scotch fillet steaks (we used steaks that weighed 320-350g each). If scotch fillets steaks are thinner, cook for a little less time.
A dash of olive oil
For the best results, use full fat yoghurt for the labneh. The whey that gathers in the bowl after draining can be used as the liquid in bread recipes.
1 crushed garlic clove
1 tbsp chopped dill leaves
1 lemon zest
A small handful of chopped parsley
2 tbsp chervil
4 tbsp olive oil
2 handfuls watercress
To Make Labneh
To Barbecue Beef
Line a non-metallic sieve with cheesecloth and set over a deep bowl.
Mix together the yoghurt, garlic and a good pinch of salt and place in the cheesecloth.
Fold over the edges to enclose the yoghurt, cover with a clean tea towel and place in the fridge overnight or for up to 24 hours.
Place the labneh in a small bowl and mix through the chopped dill and lemon zest.
Cover and return to the fridge until ready to use.
Preheat a barbecue plate until very hot.
Nutrition Information per Serving (220g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)