1kg flatiron steak cut into 6 pieces
200mL vegetable oil
100g rock salt
12 sprigs Warrigal greens or spinach
Half a lemon
Wash and roast the parsnips whole on the rock salt for 1 hour at 180 C.
Peel and fry the skins in 180 C vegetable oil. Liquidise the parsnips with milk and butter, season with salt pepper and lemon juice.
Season the beef with salt and pepper, then char gill on a medium heat for 3 minutes, turning continuously.
Leave the beef to rest for a couple of minutes, then serve with the parsnip, charred greens and freshly grated horse radish.
Chef Darren Robertson
Recipe provided by Three Blue Ducks Bronte