Steak tartare with smoked salsa

AT A GLANCE

  • Serves 4 people

Freeze the beef fillet for an hour before you prepare it so it's easier to cut and refrigerate the diced meat as you go so it remains nice and chilled.

  • 400 gm beef fillet, trimmed
  • ½ sourdough baguette, thinly sliced
  • To serve: extra-virgin olive oil
  • 3 tsp lemon juice, or to taste
  • To serve: thick natural yoghurt or crème fraîche, and coriander and parsley dressed with olive oil and lemon
  •  
  • Spicy smoked salsa
  • 7 long red chillies
  • 1½ tbsp capers, coarsely chopped
  • 1 garlic clove, crushed
  • 1 tbsp extra-virgin olive oil
  • Large pinch of ground chilli
  • 1 tbsp each finely chopped flat-leaf parsley and mint
01   Freeze beef fillet for at least an hour to chill well.
02   For spicy smoked salsa, char chillies over a gas flame on a stovetop or medium-hot barbecue and turn occasionally until blackened and tender (8-12 minutes). Place in a bowl, cover tightly with plastic wrap and set aside to steam (10 minutes). Peel chillies, discard seeds, finely chop and combine in a bowl with remaining ingredients, season well with salt and refrigerate until required.
03   Preheat oven to 175C. Toast baguette slices in oven until golden (10 minutes). Set aside to cool.
04   Finely dice beef and combine with salsa in a bowl and mix well. Add extra-virgin olive oil and lemon juice to taste and mix to combine, then transfer to a chilled plate, top with a dollop of yoghurt, scatter with herbs, season well, and serve with croûtes to the side.

Topics:

MODERN AUSTRALIAN, PARSLEY, SUMMER, CHILLIES, ENTREE, BEEF, CAPERS, LEMONS, BREAD, GARLIC, MINT, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

A FULL-BODIED ROSÉ , suggested by MAX ALLEN

FEATURED IN

Jan 2014

Jan 2014

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