Dan and Steph steak tartare
Dan and Steph steak tartare GLEN DAVID WILSON

Steak Tartare - how to get it just right

THERE is nothing quite like eating a perfect, well-cooked steak. Even our daughter, Emmy, likes her steak cooked medium with a side of cooked mushrooms, cucumber, tomato and olives. We know, right - what a little palate she has already. This week we are on the road, heading north to Rockhampton for the River Fest.

Dan will be doing a cooking demonstration today and will be creating steak tartare. If you haven't heard of it, it's a popular French dish made of finely diced beef with amazing flavours and textures. Try it for yourself.

Steak Tartare with Rye Toasts


INGREDIENTS: 1/2 cup extra virgin olive oil 1/4 cup capers, rinsed and finely chopped 1/4 cup finely chopped shallots 2 tbs finely chopped cornichons grated zest of 1 lemon 1 1/2 tbs freshly squeezed lemon juice 2 tbs flaky sea salt, such as Maldon, plus more for finishing 500g top quality sirloin, trimmed of fat and finely chopped 1/4 cup minced fresh chives 1 organic egg yolk 1/2 cup of garlic aioli 2 dozen rye toasts, drizzled with oil and toasted in the oven.


METHOD: In a medium bowl, mix together the olive oil, capers, shallot, cornichons, lemon zest and juice, and salt (crumbled with your fingers). Add the steak, mixing and mashing until very well blended. Taste for seasoning, adding more salt or lemon juice if necessary, then gently stir in the chives.

To serve, form the meat into three football-shaped mounds (called quenelles) on one or more platers, or into a circle ring mould, as pictured.

Using the pointy end of the egg, make an indentation in the top of the tartare. Crack the egg, discarding the white and carefully setting the yolk into the centre. Garnish the yolk with sea salt and drizzle the meat with olive oil. Serve immediately with the rye toasts and a drizzle of aioli and olive oil.