Flank Steak Tartare with Carrot-Top Salsa Verde

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A greener, fresher tartare that pairs flank steak with carrot-top salsa verde and grilled toast, ideal when you want something herb-driven rather than classically creamy.

Serves: 4 people

Preparation time: 50 min

Ingredients

• Flank steak, finely chopped – 400 g
• Shallot, finely chopped – 1
• Carrot-top salsa verde – 4 tbsp
• Olive oil – 2 tbsp
• Bread for toast – 8 slices
• Garlic – 1/2 clove
• Salt and black pepper – to taste
• Sorrel or herbs – optional

Method

STEP 1
Mix the chopped flank steak with shallot, a spoonful or two of salsa verde and enough olive oil to give it a light sheen. Season with salt and pepper.
STEP 2
Keep the tartare cold and make the toast at the last minute by grilling or roasting bread until lightly charred.
STEP 3
Rub the toast with the cut garlic, then top with the tartare and finish with a little extra salsa verde and herbs if you like.