Chef hat-winning restaurant Rare Hare presents Head Chef Scott Burness’ signature chargrilled flank steak recipe, highlighting Jackalope’s culinary excellence in the Mornington Peninsula.
Rare Hare at LL Vineyard
166 Balnarring Road, Merricks North
Ingredients
Steak
4 x 250g trimmed flank steaks
Brine
1 l water
150g salt
100ml dark beer
2 sprigs thyme
10g smoked paprika
20g peppercorns
5 garlic cloves
Salsa Verde
50g parsley, roughly chopped
50g mint, roughly chopped
50g basil, roughly chopped
25g capers, roughly chopped
25g cornichons, roughly chopped
2 anchovy fillets, roughly chopped
½ garlic clove, minced
½ tbsp Dijon mustard
salt
lemon juice
light olive oil, or rapeseed oil
Steak dry rub
20g English mustard
10g Maldon salt
10g smoked paprika
10g sugar
10g ground black pepper
Beer and barley glaze
250ml dark beer
10ml Lea & Perrins
50g malt extract
50g Marmite
100ml beef stock, reduced to 50ml
Carrot miso purée
500g carrots, peeled and grated
100g butter
50g red miso
Salt
Charred baby leeks
12 baby leek roots, attached and washed
Splash olive oil
Maldon salt
Dressing
100ml olive oil
3g salt
20g shallots, brunoise
25ml white wine vinegar
5g Dijon mustard
5g English mustard
½ tsp ground black pepper
To serve
Puffed barley
Serves 4
Method
Start by heating the brine ingredients in a pan until the salt
dissolves. Allow to cool.
Meanwhile, blend all the salsa verde ingredients in a blender,
starting with a splash of oil. Blitz to achieve a loose dressing
consistency, adding more oil if needed. Season with lemon juice,
salt, and pepper.
When the brine is cool, add and fully submerge the beef and leave
to brine for 1 hour.
For the carrot purée, melt the butter in a pan over medium heat.
Add the grated carrot and cook until soft, about 10-12 minutes.
Blend the cooked carrot until smooth and strain through a fine
sieve. Season with salt to taste and keep warm.
Remove the beef from the brine, rinse under cold water,
and pat dry.
Preheat a barbecue or chargrill pan until very hot.
Combine the rub ingredients in a bowl, coat the steaks evenly,
then drizzle and massage oil into the meat to mix with the spices.
Once the barbecue or griddle is smoking hot, sear the flank steaks
on both sides.
Meanwhile, heat all ingredients for the beef and barley glaze in a
pan, stirring until combined. Brush the steaks with the glaze while
cooking, being careful to prevent burning.
Rub leeks with olive oil, season, and char them on the barbecue or
griddle alongside the beef until blackened outside. Remove and
allow them to cool slightly.
Remove the steaks from the heat once they reach an internal
temperature of 52°C, measured with a probe thermometer.
Leave them in a warm place.
Make the dressing by whisking all ingredients in a bowl until
emulsified. Drizzle over the leeks and set aside.
After resting, the steaks should register 55°C on a temperature
probe. Glaze them again, then carve into slices and season
with salt.
To serve, add a spoonful of carrot purée to each plate. Top with
slices of beef, dress with the leeks, and sprinkle some puffed
barley on top. Spoon over the salsa verde and finish with the
dressed leeks.
Garnish with baby herbs.
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