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Eye Fillet Steak with Summer Salad

Prep Time:

Cook Time:


4 Servings


1 Mick's Meat Barn Premium Eye Fillet Roast (cut into steaks) 
1 tbsp olive oil
2 tsp dried Italian herbs
400g mixed salad greens (lettuce, arugula, spinach)
400g cherry tomatoes, halved
200g cucumber, sliced
100g red onion, thinly sliced
50g fresh basil leaves, torn
50g fresh mint leaves, torn
200g feta cheese, crumbled
240ml extra-virgin olive oil
120ml balsamic vinegar
30g honey (optional, for a touch of sweetness)
Salt and pepper, to taste


Step 1 - In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey (if using), salt, and pepper. Adjust the sweetness and acidity to your liking.

Step 2 - In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, torn basil leaves, and torn mint leaves. Drizzle the dressing over the salad. Start with about half of the dressing and add more as needed. Toss the salad gently to ensure even coating, and sprinkle the crumbled feta cheese over the top of the salad and refrigerate. 

Step 3 - Heat a large frying pan over medium-high heat. Combine the oil and Italian herbs in a bowl and brush the steaks with the oil mixture. Cook steaks for 4-5 minutes each side or until cooked to your liking. Rest for 10 minutes.

Step 4 - Serve the steaks with your summer salad. Enjoy! 

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