Simple, fast and built for the week ahead ✔️ Cleaver’s Organic Thin Cut Scotch Steaks are ideal for meal prep – quick to cook, easy to portion, and naturally rich in protein, iron and B12 to support energy and satiety.
Paired with potatoes, greens and a fresh salsa verde, this is a no-fuss, balanced meal made with organic Australian beef, raised without added hormones or antibiotics.
Less time cooking. Better quality ingredients. That’s what makes this one a staple and meal prep perfection.
*This is a partnered post with Cleaver’s Organic Meat. All thoughts and opinions expressed are the author’s own*
MEAL PREP SCOTCH FILLET STEAK WITH SALSA VERDE POTATO AND SLAW LUNCHBOXES
Serves 4
Gluten Free : Dairy Free
1x 480g pack Cleaver’s Organic Scotch Fillet Steaks
2 tsp extra virgin olive oil
2 cups rocket leaves
2 cups finely sliced red cabbage
¼ cup finely chopped pickled red onion or finely sliced green (Asian) shallot
600g white potatoes, cooked and cooled
Sea salt and black pepper
Salsa verde:
½ cup parsley
3 anchovies
¼ cup extra virgin olive oil
1 ½ tbsp apple cider vinegar
1 tbsp lemon juice
To serve: extra virgin olive oil and white balsamic vinegar for the slaw
Take Cleaver’s Organic Thin Cut Scotch Fillet Steaks out of the fridge 15-20 minutes prior to cooking to allow the meat to soften. Make the salsa verde first. Combine all ingredients in a food processor or blender and blitz until smooth. Pour into a container and set aside. Slice the potatoes into 1cm thick pieces. Make the rocket and red cabbage slaw by combining both in a bowl with the pickled red onion (or shallot), toss and set aside. Place the Cleaver’s Organic Scotch Fillet Steaks on a plate, season with salt and drizzle with extra virgin olive oil. Heat a grill plate or fry pan on high heat, add the steaks and cook for 2 minutes on one side,flip and cook for a further 30 seconds on the alternate side. Transfer to a plate to rest for 3-4 minutes, then slice into thin pieces. Create the lunchboxes. Divide sliced potatoes and rocket, red cabbage slaw between each lunchbox. Top with the Cleaver’s Organic Scotch Fillet Steak pieces. Give each steak a generous dollop of salsa verde, and pack away for a fast meal. Drizzle slaw with extra virgin olive oil and white balsamic vinegar and season with salt and pepper when you eat each box (in advance will result in soggy food).
