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Barbecued Scotch with Summer Herbs and Labneh
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.
Prep: 12 mins
Cook: 8 mins
Serves 4-6
Good source of iron
Low Sodium
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IngredientsBeef
Labneh
To serve
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Method |
Nutrition Information Per Serving
Serving size: 220g| Energy kJ (kcal) | 1331 (318) |
| Protein (g) | 26.1 |
| Fat (g) | 22.6 |
| Saturated (g) | 7.9 |
| Carbohydrate (g) | 2.6 |
| Sugars (g) | 2.6 |
| Sodium (mg) | 92 |
| Iron (mg) | 3.2 |
| Zinc (mg) | 4.6 |
| Vitamin B12 (ug) | 1.9 |
| Vitamin D (ug) | NA |
| Selenium (ug) | 6.1 |
- 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.
- 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.
- Stir through other chopped herbs, such as basil, coriander or flat leaf parsley.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Labneh
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.
Beef
Rub the steaks with a little oil. Place on the hot plate and barbecue for 2 minutes on each side. Turn and barbecue for a further 4 minutes. Place on a plate or board, season and cover loosely with foil or baking paper and leave to rest for at least 5 minutes.To serve
Thickly slice the scotch fillet steaks across the grain and place on a large serving plate. Scatter over the parsley and chervil. Finely grate over the zest of lemon before drizzling with the olive oil. Squeeze over the juice of the lemon and season all with a little extra salt.Scatter around the radishes and finish with the watercress. Serve with a bowl of labneh.