Matt Golinski's Barbecue Eye Fillet with Kale, Carrot and Fennel Slaw with Persian Fetta

The Greatest Beef Recipes from Beef Australia 2018

Sunshine Coast celebrity chef, Matt Golinski, shares his classic summer dish with a twist.

Preparation: 15 minutes
Cooking: 5 minutes
Serves: 4

Ingredients

800g eye fillet, sliced 1cm thick
Salt and pepper to taste
½ bunch curly kale
1 fennel bulb, finely sliced
200g carrots, peeled and shredded
1 red onion, finely sliced
1 tsp caraway seeds
50ml red wine vinegar
100ml extra virgin olive oil
2 tsp Dijon mustard
100g Persian fetta

Method

Wash the kale and strip the leaves from the stems. Shred finely and mix with the fennel, carrots, onion and caraway seeds.
Whisk together the vinegar, olive oil and mustard and pour over the salad ingredients. Season the salad well with salt and pepper.

Lightly oil the eye fillet steaks and season with salt and pepper. Grill on a hot BBQ or grill pan for 2 minutes on each side. Transfer to a tray to rest.
Arrange the salad on a serving platter and crumble the fetta over the top. Arrange the grilled steaks on top and serve immediately.

Tip: If purple carrots are not available, you can easily substitute with regular orange carrots.

Celebrate Australia's national beef expo at home with these tasty beef recipes from some of your favourite celebrity chefs

From 6th-11th May the world's biggest beef expo, Beef Australia 2018, is set to transform the far North Queensland town of Rockhampton into a hub for all things Aussie Beef.

The expo will see renowned Australian and International chefs, including one of Australia's most loved chefs, Curtis Stone, come together to cook up a storm and showcase how beef can be incorporated into everyday meals as well as culinary masterpieces.

Visit Australian Beef for more recipe inspiration.