Altiar chargrilled flank steak from Rare Hare

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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.

02 February 2024

Altiar chargrilled flank steak

Serves 4 



4 x 250g trimmed flank steaks 


1l 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 

1/2 garlic clove, minced 

½ tbsp Dijon mustard  


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 Puree

500g carrots, peeled and grated  

100g butter 

50g red miso 


Charred Baby Leeks 

12 baby leek roots, attached and washed 

Splash olive oil  

Maldon salt  


100ml olive oil 

3g salt  

20g shallots, brunoise 

25ml white wine vinegar 

5g Dijon mustard  

5g English mustard  

1/2 tsp ground black pepper  

To Serve 

Puffed barley  


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. 

Rare Hare at LL Vineyard 

166 Balnarring Road, Merricks North