Steak with Spring Greens

Our eighth food and wine pairing in this series is the 2020 Faraway Tree of McLaren Vale Grenache which another_food_blogger has matched with this dish of Steak with Spring Greens.

Elena’s Mum Dani has a beautiful every growing garden at our Firehawk Farm Vineyard in McLaren Vale.  We are working with Gavin (another_food_blogger)   to use fresh seasonal produce (which we will pick from Dani’s Garden) to match with our wines.  Elena’s wines, Dani’s Garden, Gavin’s Recipe.

Our Faraway Tree of McLaren Vale Grenache, with flagrant and floral aromatics and a  lifted nose goes perfectly with these spring greens. Cranberries, cranberries and more cranberries; some strawberry and raspberry, too on the palate. Green leafy herbs saunter in the background, along with a cinnamon and forest floor bouquet, courtesy of judicious oak use. Is a scotch fillet not the perfect match for these flavours?


Serves 4

Prep = 10 minutes / Cook = 15 minutes

Scotch fillet x 2 (600g total)
Olive oil x 1 tbsp

Sugar snaps x 100g
Asparagus x 2 bunches
Peas x ½ cup
Snow peas x 100g
Green beans x 200g
Spring onion x 2
Mint x handful
Lemon x 1 – zested
Canola oil x 2 tbsp


  1. Remove your steak from the fridge 30 minutes prior to cooking, oil and salt heavily
  2. Heat your BBQ to 275-300c
  3. Slice the asparagus, snow peas and spring onion at an angle – set aside
  4. Cook your steak for approx. 5 minutes (turning once) or until internal temperature is 48-52c for medium-rare. Remove, cover with foil gently and allow to rest while you cook the veg
  5. Heat a wok or fry pan until it’s smoking and add 2 tbsp canola oil
  6. Fry green beans and sugar snaps for 4 minutes
  7. Add asparagus and cook for a further 2 minutes
  8. Add peas and cook for a further minute
  9. Remove from the pan add spring onions, snow peas, a handful of mint and lemon zest – toss to combine
  10. Slice your steak thinly and serve with the spring greens. Garnish with some fresh mint leaves and some sesame seeds (optional)

Essential Tools

  • Chef knives
  • Chopping board
  • Wok or fry pan
  • BBQ or heavy bottomed fry pan
  • Tongs
  • Measuring/weighing utensils
  • Microplane/zester


  • Season your steak either 30 minutes prior to cooking or right before cooking. This allows the salt to pull the moisture from the meat and for it to redistribute.  If you salt it 10 minutes prior to cooking the salt will bring the liquid to the surface and therefore not give you the same sear/crust
  • REST YOUR MEAT! Always, rest your meat after cooking it to allow the juices to redistribute
  • If using a frying pan to cook your steak it will take a little longer – my advice is to sear it for 2 minutes per side and finish it in the oven @ 200c for about 3-4 minutes

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