Matt Golinski’s – BBQ Eye Fillet with Kale, Purple carrot and Fennel Slaw and Persian Fetta

This is a classic summer BBQ dish with a bit of a twist. By using kale instead of cabbage, purple carrots and finely sliced fennel, you are turning an old favourite into something interesting and gourmet. Adding a little Persian fetta to the salad at the end gives it a beautiful creamy, salty hit. If purple carrots aren’t available, you can easily substitute regular orange carrots.

Matt Holinski Light


  • 800gm eye fillet, sliced 1cm thick
  • ½ bunch curly kale
  • 1 fennel bulb, finely sliced
  • 200gm purple 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
  • 100gm Persian fetta
  • salt and pepper


Wash the kale and strip the leaves from the stems. Shred finely.

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.