Name: Steak tartare with smoked salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Steak tartare with smoked salsa

Just like a classic steak tartare, but with a little more kick.

Serves 4

Prep

20M

Cook

30M

Total

50M

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.

Ingredients

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

Method

Main

1.Freeze beef fillet for at least an hour to chill well.

2.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.

3.Preheat oven to 175C. Toast baguette slices in oven until golden (10 minutes). Set aside to cool.

4.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.