Difficulty: Easy • Serves: 4
Dry Ingredients1 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
General Ingredients4 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
- Rub the trimmed oyster blade steaks with a little of the jerk spice rub. Cover and keep under refrigeration until required.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut the rested steaks into halves, place onto the plates and finish with the herbs and a little olive oil.