Seared Steak Tartare with Rosemary

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This version lightly kisses the outside of the steak with heat and rosemary, leaving the centre rare and giving the tartare a more robust, smoky edge.

Serves: 4 people

Preparation time: 30 min

Ingredients

• New York strip steak – 225 g
• Olive oil – 1 tbsp
• Rosemary – 1 sprig
• Garlic cloves, unpeeled – 2
• Kosher salt – to taste
• Black pepper – to taste
• Flaky sea salt – to finish

Method

STEP 1
Chop the steak into small pieces, but first sear the outside very briefly in a hot pan with olive oil, rosemary and the garlic cloves so only the exterior takes colour.
STEP 2
Let the meat cool completely, then trim away any overcooked edges if needed and chop the rare centre for tartare.
STEP 3
Season simply with salt and pepper and drizzle with a little good oil.
STEP 4
Finish with flaky salt and serve while the contrast between the lightly seared exterior and raw interior still feels distinct.