by Leah Halmagyi


  • 4 x 200g scotch fillet steaks
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 Tbsp chipotle chilli in adobo sauce
  • 2 Tbsp barbecue sauce
  • 2 tsp smoked paprika
  • finely grated zest and juice of 2 limes
  • 2 bunches baby carrots, peeled
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp golden syrup
  • 1 tsp ground nutmeg
  • 1 head broccoli, finely chopped
  • 2 Tbsp flaked almonds, toasted
  • 2 Tbsp raisins, chopped
  • 1 bunch parsley, finely chopped
  • 1 avocado, diced
  • 1 cup pomegranate seeds


Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

1 Preheat oven to 200°C. Preheat the steaks generously with salt and pepper, then drizzle with half the olive oil. Set aside for 20 minutes, then cook over a hot barbecue grill for 2 minutes each side, until rare. Meanwhile, purée the chipotles, barbecue sauce and juice of 1 lime, brush onto the steaks, then grill until glazed.
2 Meanwhile, toss the carrots, butter, golden syrup and nutmeg, season with salt and pepper, then roast for 25 minutes, until glazed. Toss the broccoli, almonds, raisins, parsley, avocado and pomegranate seeds in a bowl, then drizzle with the lime zest, remaining lime juice and remaining olive oil. Season with salt and pepper.