Jerk spiced Beef oyster blade, carrot puree and onions

Preparation time: 15 min • Cooking time: 1 hr
Difficulty: Easy • Serves: 4


1 kg oyster blade (centre connective tissue removed)
For the jerk dry rub:
1 tbsp ground allspice
1 tbsp dried thyme leaves
1.5 tbsp salt flakes
1 tbsp dark brown sugar
3 tsp cayenne pepper
2 tbsp onion powder
2 tsp ground black pepper
2 tsp garlic powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
4 small parsnips
50ml extra virgin olive oil
2 bunches baby Dutch carrots
4 baby beetroots
4 small red onions
1/2 cup nastursham leaves
4 sprigs micro parsley


  1. Rub the trimmed oyster blade steaks with a little of the jerk spice rub. Cover and keep under refrigeration until required.
  2. Prepare the carrot puree by boiling the peeled and diced carrots (keeping 4 whole and boiled). Puree the cooked diced carrots until smooth, season well and keep warm. Cut the four uncut carrots into four even pieces.
  3. Peel, halve and core the parsnips, brush with a little oil and roast for 15 minutes at 180°C or until cooked. Top and tail the beetroots, boil until tender, cool and rub off the skins. Slice, keep warm and set aside.
  4. Cut the unpeeled red onions in half. Place a frypan onto the heat with a little olive oil. Place the onions, cut side down, grill until golden, then place the pan into a hot (180°C) oven. Cook for 10 minutes or until the onions are tender. Remove and carefully take out the grilled ring segments. Season and set aside.
  5. Heat a heavy frypan and add a little olive oil. Grill the oyster blade portions on all sides until medium rare. Remove and allow to rest for 5 minutes.
  6. Place 3 tablespoons of the carrot puree onto a warmed plate. Place on two parsnip halves between each carrot mound. Add on three onion rings, beetroot slices and four carrot sections.
  7. Cut the rested steaks into halves, place onto the plates and finish with the herbs and a little olive oil.