One great steak, two very happy dinner plates
Here's a question we get a lot: the share arrives with one scotch fillet — who gets it? The answer is both of you. Rest a 280g scotch properly, slice it thin against the grain, and fan it over a sharp, mustardy salad, and one premium steak honestly feeds two. Every slice carries that marbled richness, the dressing does the rest, and dinner's on the table in 25 minutes. It's the trick that turns the fanciest steak in the box into a Tuesday night regular.
Ingredients
- 280g Your Farmer grass-fed scotch fillet steak
- Salt and pepper to season
- 1 tbsp olive oil
- 120g rocket and baby spinach mix
- 250g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil (for the dressing)
- 1 tbsp red wine vinegar (for the dressing)
- 2 tsp Dijon mustard (for the dressing)
- 1 tsp honey (for the dressing)
Instructions
Pat the steak dry and season generously on both sides.
280g scotch filletHeat the olive oil in a heavy frying pan over high heat. Sear the steak 3–4 minutes per side for medium-rare, then move it to a plate to rest for a full 8–10 minutes — the rest matters more than usual here.
1 tbsp olive oilWhile the steak rests, whisk the extra virgin olive oil, vinegar, Dijon and honey with a pinch of salt until thick and glossy.
2 tbsp extra virgin olive oil1 tbsp red wine vinegar2 tsp Dijon mustard1 tsp honeyToss the leaves, tomatoes and onion in a wide bowl with most of the dressing.
120g salad leaves250g cherry tomatoes1 red onionSlice the steak as thinly as you can against the grain, and stir any resting juices into the remaining dressing.
Fan the slices over the salad, spoon the last of the dressing over the meat, finish with cracked pepper and serve with crusty bread.
Appears in
Pack A & Pack C shares — Scotch Fillet (~280g)
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How One Steak Honestly Feeds Two
The maths of a premium steak changes completely the moment you slice it. Served whole, a 280g scotch fillet is one very good dinner. Sliced thin against the grain and spread across two plates, it's plenty — because every forkful gets meat, and the marbling through a scotch means every slice arrives already rich and juicy. Two techniques do the work. First, the rest: give it a full 8–10 minutes so the juices settle back through the meat instead of flooding the board. Second, the slicing: look for the direction the muscle fibres run and cut across them, so each slice is tender rather than chewy. That's it — that's the whole trick. The Your Farmer® scotch comes from smaller-framed, 100% grass-fed cattle, so it lands at a sensible 280g rather than the half-kilo slabs you see elsewhere — sized, as it happens, perfectly for this. It's how the single scotch in our beef subscription stops being "whose steak is this?" and becomes dinner for two.
Swaps and Variations
The salad is a framework, not a rulebook. Swap the tomatoes for roasted capsicum in the cooler months, add a handful of crumbled feta or shaved parmesan, or throw in some blanched green beans to make it more substantial. Balsamic works in place of red wine vinegar for a sweeter dressing. The same rested-and-sliced treatment suits other cuts too — we do a warm topside salad when the share's steaks need using, and a couple of grilled lamb loin chops, sliced off the bone, work beautifully over the same mustardy leaves.
Storage and Leftovers
A dressed steak salad doesn't hold — the leaves wilt within the hour — so only dress what you're eating. If you're planning ahead, keep the components separate: cooked steak keeps 2 days in the fridge, the dressing keeps a week in a jar, and the salad comes together in two minutes. Leftover steak is best cold or at room temperature; reheating thin slices just cooks them through. Our favourite second act: cold steak slices, a smear of the mustard dressing and some rocket in a crusty roll. It might be better than the salad.
Frequently asked questions
Can I cook the steak ahead of time?
Why does slicing against the grain matter so much?
What if we don't like our steak pink?
Can I scale this up for four?
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Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
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Cook, savour, know your farmer
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