Sauce Up Your Steak with Hayden Quinn

Great food and great company might be the core necessities when it comes to enjoying a good meal, but a standout celebration also pairs the essentials with an incredible location… and that’s where Mater Prize Home No. 326 truly shines. 

Celebrity chef, Hayden Quinn, recently stopped by our breathtaking Tamborine Mountain property to whip up his hearty Whisky Glazed Steak with Charred Capsicum Salad, and to admire the sensational kitchen and dream indoor-outdoor setting. 

Take a look and grab the full recipes below!

Whisky Glazed Steak 

Ingredients

• 500g flank steak
• 1/4 cup whisky 
• 1/4 cup maple syrup
• 2 tbs oil 
• 1 orange, juiced 
• 2 tsp whole cumin seeds 
• 2 cloves garlic, sliced
• 1 tbs sea salt

Method

Step 1. Heat up your BBQ over a medium-high heat. While the BBQ is heating, marinate the steak in a shallow dish. Pour over the whisky and maple, add the spices, garlic, sea salt and oil. Use your hands to get it mixed and coat the steak well. You can do this ahead of time and keep in the fridge until ready to cook. 

Step 2. Cook the steak to your liking. For flank, Hayden recommends medium-rare for maximum tenderness. Turn the steak frequently to ensure even cooking and a nice char all over (that's why you want the high heat!). Remove from the BBQ and allow it to rest for at least 5 minutes.

Step 3. To serve, slice the flank steak in 1cm thick pieces and then serve to a large platter. 

Charred Capsicum Salad

Ingredients

• 3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed
• 1 cup sourdough bread, cut into large croutons
• 1/3 cup walnuts, roasted and roughly chopped
• 1/2 cup green olives, pitted, sliced in half 
• 2 tbs red wine vinegar 
• 2 tbs extra virgin olive oil
• 1 block feta, crumbled
• 1 bunch fresh chives, cut into 2cm batons
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup fresh mint leaves, roughly chopped
  

Method

Step 1. Place the capsicum and croutons into separate bowls. Drizzle each with olive oil, season generously with salt, and toss until evenly coated.

Step 2. Preheat the oven to 180°C. Spread the croutons onto a baking tray and bake until crisp. Remove from the oven and allow to cool to room temperature. Meanwhile, heat a BBQ or grill plate to high heat and grill the capsicum skin-side down for 3–5 minutes, or until nicely charred. Remove the croutons from the oven and the capsicum from the grill, then allow both to cool to room temperature.

Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs and crumbled feta.

Don’t miss your chance to enjoy this delectable dish in this absolutely stunning location! This spectacular $5.7M prize package also includes a Lexus GX550, a John Deere ride-on mower, and a life-changing $1M in cashable gold bullion. Get your tickets from just $2 NOW… because YOU could WIN and Live the Dream.

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