Prep time: 10 mins
Cooking time: 50-60 minutes
Serving: 8 people
You will need
- 2 x 350g Pure Black Aged Scotch Fillet Steaks - room temp
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt flakes
- Freshly ground black pepper
- 8 ripe plums - cut in half, stones removed & each half cut into thirds (see notes below)
- 60g coconut sugar
- 5cm piece of ginger - peeled, sliced thinly, julienned finely
- 2 cloves of garlic - minced
- 2 red bullet chillies - split lengthways
- 1 tbsp. tomato paste
- 1 tbsp. whole Szechuan peppercorns - lightly toasted
- 2 Star Anise
- 1 heaped tsp. white pepper - ground
- 60ml red wine vinegar
- 1 tbsp. flaked salt
Preheat barbecue - medium to high or oven at 200C. Use a ceramic baking dish just big enough to spread all the plum sauce ingredients evenly in a single layer (approx. 23 x30cm). Add the plum sauce ingredients, toss to combine and spread on the bottom of the dish.
Roast for plums in the oven or barbecue for 10 minutes. Give it a gentle stir and roast for 15 minutes or until all the plums are tender. Remove from the oven then leave to cool undisturbed. Preheat all burners on the barbecue on high or heat a fry pan over medium to high heat.
Season beef with salt and pepper and oil the steaks, sear on the open grill plate of the BBQ or griddle plate on a gas jet for 3 minutes on one side, flip and cook for 2 minutes on the other side. Remove from heat, rest, covered for 3 minutes before slicing. Serve meat with plum sauce on the side.
- Blood plums are great and result in a rich red sauce but any will work. If using tiny ones adjust the quantity to approximately 28.
- To create an ideal oven environment in the barbecue, heat all burners then turn off the middle burners leaving the outer burners on high. Be sure to space the meat on the grill to allow heat to come up the sides of the meat.