Asian Steak Tartare
I was intending to make beef carpaccio this weekend for a bit of an Italian themed dinner but unfortunatley wasn’t paying attention when buying the fillet steak from the butcher and ended up with a large cut which although fantastic for a steak would have been impossible to cut into the wafer thin slices required for the carpacccio. So with necessity being the mother of invention I decided to whip up an asian take on a steak tartare. As a side note I decided to do all my shopping this weekend in local stores and got virtually all the ingredients for this from Kelsey’s Farm Shop in Bexley ( http://www.kelseyfarmshop.com ), including the beef which was from a herd in Kent and was absoloutely delicious!
So nothing really complicated here, fillet steak, red onion, pickle.
Then it was just a case of cutting everything into a fine dice and putting into a bowl where I mixed in some Japanese rice wine vinegar, soy sauce, sesame oil, flaked chilli and some chopped chives.
Then I piled the mixture onto some freshly toasted bread and garnished with sliced radish and onion and a few more chives.
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