Servings: 4

Charred Beef: subheading: Charred Beef:
2x300g lean rib eye steaks, 4cm thick 2x300g lean rib eye steaks, 4cm thick
1 tbsp extra virgin olive oil 1 tbsp extra virgin olive oil
salt and white pepper salt and white pepper
Parsnip Puree: subheading: Parsnip Puree:
1x180g parsnip, peeled, sliced thinly 1x180g parsnip, peeled, sliced thinly
250ml milk 250ml milk
25g butter 25g butter
2 tbsp thickened cream 2 tbsp thickened cream
1 tsp picked thyme leaves 1 tsp picked thyme leaves
1/4 tsp ground wattleseed ¼ tsp ground wattleseed
salt and white pepper, to taste salt and white pepper, to taste
Roast Caulini: subheading: Roast Caulini:
360g caulini florets, cut into 4cm lengths 360g caulini florets, cut into 4cm lengths
2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
salt and pepper salt and pepper
Sour Milk Prickly Pear Dressing: subheading: Sour Milk Prickly Pear Dressing:
1 pink prickly pear 1 pink prickly pear
1 tsp milk 1 tsp milk
2 tsp white vinegar 2 tsp white vinegar
salt salt

Prepare a hibachi or preheat a grill pan over high heat. Preheat oven to 220C.
For the Charred Beef, place beef into the freezer to partially freeze for 15 to 20 minutes. Slice each steak across the grain into 6 thin slices, measuring approximately 10cm x 4cm.
Brush each piece with a little olive oil, then season well with salt and pepper.
When ready to serve, cook beef slices on a very hot hibachi grill or in batches in very hot grill pan so it chars on one side but is rare on the other. Remove from the heat and place onto a warm plate.
For the Parsnip Puree, place parsnip and milk into a small saucepan and bring to the boil. Reduce the heat, partially cover and simmer until tender. Remove from the heat.
Heat the butter in a small stainless steel saucepan until it melts and forms golden brown specks. Remove from the heat and allow to cool for 10 minutes.
Using a slotted spoon, transfer parsnip to a food processor, reserving milk. Add browned butter, cream, thyme and wattleseed along with enough reserved milk to process to a smooth puree. Season to taste.
For the Caulini, place florets and olive oil in a small bowl and toss to coat well. Season with salt and pepper.
Place onto a lined baking tray and roast until slightly charred and just tender with a little crunch, about 10 minutes. Remove from oven and set aside.
For the Sour Milk Prickly Pear Dressing, wipe the prickly pear with a clean tea towel to remove any prickles. Roughly chop and place into the canister of a stick blender. Process until smooth then pass through a sieve to remove the seeds. Set aside.
Combine the milk and white vinegar in a small bowl and set aside for 1 minute.
Add enough of the soured milk to the prickly pear puree for enough acidity, to taste, without overpowering the prickly pear perfume. Season with salt and set aside.
To plate, spoon Parsnip Puree onto serving plates. Roll the Roasted Caulini in the Charred Beef and arrange them side by side on the pure. Serve with the Sour Prickly Pear Dressing on the side and pour over the beef rolls just before eating.