Ingredients
For the steak tartare
150g/5½oz top-quality rump steak, trimmed, chopped
1 tsp Worcestershire sauce
1 tsp tomato ketchup
1 lime, juice only
1 tsp red wine vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper
For the garlic bruschetta
3 slices focaccia bread
1 garlic clove, halved
olive oil, for drizzling
To serve
1 free-range egg yolk
small handful fresh parsley, chopped
Method
1. For the steak tartare, place the chopped steak into a mini blender and pulse with the rest of the steak tartare ingredients until coarsely mixed. Place a chefs' ring onto a serving plate, fill with the tartare mix and press down.
2. Remove the ring, make a small dip in the top of the tartare and place the raw egg yolk into it.
3. For the bruschetta, rub the focaccia bread with garlic and drizzle with olive oil. Heat a griddle pan and chargrill the bread on both sides.
4. To serve, place the bruschetta onto the plate with the steak tartare and sprinkle with chopped fresh parsley.
