Seared steak tartare with Vegemite toast recipe

Name: Seared steak tartare with Vegemite toast recipe
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 tsp extra virgin olive oil, for frying, plus 1½ tbsp extra, for mixing; 300g fillet steak; ½ tsp flake salt; 1 eschalot, finely minced; 2 cloves garlic, finely minced; 1 bird's eye chilli, seeds removed and finely minced; 2 tsp capers, finely minced; 5 cornichons, finely minced; 1 tsp brandy; 1 tbsp seeded mustard; 1 tbsp shredded parsley; 4 slices brown bread, crusts removed; 30g butter; 1 tbsp Vegemite; 1 egg yolk; freshly ground black pepper, to serve

Adam Liaw

January 23, 2018

easyTime:< 30 minsServes:4

The savoury kick of Vegemite is welcome here: it helps make up for the lack of savoury crust that well-cooked meats have.

Ingredients

1 tsp extra virgin olive oil, for frying, plus 1½ tbsp extra, for mixing
300g fillet steak
½ tsp flake salt
1 eschalot, finely minced
2 cloves garlic, finely minced
1 bird's eye chilli, seeds removed and finely minced
2 tsp capers, finely minced
5 cornichons, finely minced
1 tsp brandy
1 tbsp seeded mustard
1 tbsp shredded parsley
4 slices brown bread, crusts removed
30g butter
1 tbsp Vegemite
1 egg yolk
freshly ground black pepper, to serve

Method

Step 1
Heat a frying pan over very high heat and add a teaspoon of the oil. Sear the steak on all sides just for a few seconds. The steak should be browned on the outside, but still completely raw in the centre. Chill the steak in the fridge for 15 minutes, then coarsely mince with a knife. Combine the minced steak with the reserved oil, salt, eschalot, garlic, chilli, capers, cornichons, brandy, mustard and half the parsley. Mix well.
Step 2
Toast the bread and spread generously with butter and very lightly with Vegemite. Cut each slice into 4 triangles. Arrange the meat on a serving plate and top with the egg yolk. Scatter with the remaining parsley, grind plenty of black pepper on top and serve immediately with the toast.