Steak tartare with smoked salsa


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.

You'll need

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

  • 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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

A full-bodied rosé

Featured in

Jan 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool