Sirloin with lyonnaise onions and carrot puree


  • 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


    step 1

    Rub the trimmed oyster blade steaks with a little of the jerk spice rub. Cover and keep under refrigeration until required.

    step 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.

    step 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.

    step 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.

    step 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.

    step 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.

    step 7

    Cut the rested steaks into halves, place onto the plates and finish with the herbs and a little olive oil.