Seared ‘Harvey Beef’ skirt steak, miso egg mayonnaise, pickles, charred rice paper

By Melissa Palinkas, chef/co-owner, Young George

Serves 4 as an entrée

For the beef

• 600 g Harvey Beef skirt steak
• 10 g fresh thyme leaves, chopped
• zest of 1 large lemon
• 1 tbsp fresh milled black pepper
• 60 ml good olive oil
• 1 tsp sea salt

Mix olive oil, chopped thyme leaves, lemon zest, black pepper and salt and marinate the steak, preferably overnight.

Set your pan over high heat. When the pan starts to smoke a little, add your steak and sear 1 minute on each side. Remove from the pan and rest for 10 minutes.

For the mayo

• 1 cup good quality mayonnaise
• 1 tbsp miso
• 4 hard boiled eggs
• 1 shallot, finely chopped
• 2 tbsp capers, finely chopped
• ¼ cup fine parsley

While the steak is resting, prepare your egg mayonnaise by finely chopping your shallots, capers and parsley.

Boil your eggs for 8 minutes ahead of time and completely cool. Roughly chop the boiled eggs and combine with mayonnaise and all other ingredients.

For the rice paper and garnish

• 4 sheets rice paper
• 4 large dill pickles, shaved
• Baby mustard leaves and toasted sesame seeds to garnish

Char rice paper on a char grill (a griddle pan can also be used in its place).

To serve Slice the skirt steak thinly.

Place each rice paper onto a plate and dress with the egg mayonnaise by dotting it over the rice paper then layer on the beef evenly followed by the rounds of sliced pickles. You want to be able to get egg mayonnaise, beef and pickle in each bite.

Finish the dish with fresh baby mustard leaves and some toasted sesame seeds.

Chef Melissa Palinkas