South Burnett Cuisine > Recipes > Beef And Claw At The Bank
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Beef And Claw At The Bank
     From the kitchen of Rae Hurley, The Left Bank

This recipe combines some of the best produce the South Burnett has to offer:
tender South Burnett beef and juicy freshwater red claw crayfish from Belle Villa
Farm, along with other ingredients from local producers. After quickly searing
the beef, it's sliced thinly and tossed in a dressing made up of the juice of local
limes mixed with fresh coriander and olive oil along with the red claw tails. These
are then served on a bed of crispy lettuce scattered with local olives and slices
of tangy orange. The dish is finished off with a drizzle of the lime/coriander/olive
oil dressing for a fantastic fresh aftertaste

Ingredients per serving:
  • 5 red claw crayfish
  • Half of a medium size rump steak
  • 1/2 cup of lime juice
  • 2 tablespoons of fish sauce (or to your taste)
  • 1 tablespoon chopped coriander
  • 1 tablespoon of olive oil
  • Sprinkle of lemon myrtle and paprika
Suggested vegetables
for each serving:
  • A handful of fresh lettuce
  • 1 orange
  • 5 olives (with pips removed)

  • Cook the red claw crayfish in boiling salted water and then plunge into a slurry of garlic flavoured ice.
  • Allow to cool, remove the tails and peel (except for one crayfish, which should remain whole).
  • Arrange a bed of crisp lettuce on a plate and top it with pieces of the orange (which has been peeled and sliced) and the whole olives.
  • Cook the steak on a hot griddle or in a pan until it's seared on the outside but still pink in the middle.
  • Slice the steak into thin slices.
  • Mix the lime juice, coriander and fish sauce together in bowl
  • Toss the sliced steak and red claw tails in the dressing.
  • Arrange the steak and crayfish on top of the bed of lettuce, orange and olives.
  • Drizzle some of the dressing over dish.
  • Sprinkle the rim of the plate with ground lemon myrtle and paprika combined.
  • Place the extra red claw crayfish on a skewer and suspend dramatically over the top of plate.
  • Serve immediately with a glass of icy cold verdelho (recommended wine: Bridgeman Downs Verdelho)

Beef And Claw At The Bank

Above: Beef and Claw
At The Bank
by Rae Hurley
of The Left Bank,

Recommended wine:
Bridgeman Downs


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