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Barbecued Scotch with Summer Herbs and Labneh

Cook the Perfect Scotch Fillet with Yoghurt and Garlic

4 - 6

Serves

12 mins

Prep Time

8 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

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Beef,

Lunch,

Dinner,

Special Occasion & Entertaining,

Ingredients

Beef

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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.

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A dash of olive oil

Labneh

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400g yoghurt

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.

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1 crushed garlic clove

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1 tbsp chopped Dill

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1 lemon zest

To serve

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A small handful of chopped parsley

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2 tbsp chervil

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1 lemon

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4 tbsp olive oil

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6-8 radish

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2 handfuls watercress

Method

To Make Labneh

To Barbecue Beef

To Serve

1

Line a non-metallic sieve with cheesecloth and set over a deep bowl.

2

Mix together the yoghurt, garlic and a good pinch of salt and place in the cheesecloth.

3

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.

4

Place the labneh in a small bowl and mix through the chopped dill and lemon zest.

5

Cover and return to the fridge until ready to use.

6

Preheat a barbecue plate until very hot.

More info

Nutrition Information per Serving (220g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1331 (318)kJ

Protein

26.1g

Total Fat

22.6g

Saturated Fat

7.9g

Carbs

2.6g

Sugars

2.6g

Sodium

92mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)

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