600g Harvey Beef skirt steak
10g fresh thyme leaves, chopped
Zest of 1 large lemon
1 tbsp fresh milled black pepper
60ml good olive oil
1 tsp sea salt
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
4 sheets rice paper
4 large dill pickles, shaved
Baby mustard leaves and toasted sesame seeds to garnish
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 for 1 minute each side. Remove from the pan and rest for 10 mins.
While the steak is resting, prepare your egg mayonnaise by finely chopping your shallots, capers & parsley.
Boil your eggs for 8 mins ahead of time and completely cool. Rough chop the boiled eggs and combine with mayonnaise and all other ingredients.
Char rice paper on a char grill (a griddle pan can also be used in its place).
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 and then the rounds of sliced pickles. You want to be able to get egg mayonnaise, beef & pickle in each bite.
Finish the dish with fresh baby mustard leaves and some toasted sesame seeds.