JAPANESE INSPIRED TRI-TIP STEAK TARTARE

This whole dish is a wonderful textural and taste journey. The raw tri-tip beef cut is soft but with some chew, taking on all the surrounding flavours. The egg yolk spill leaves a silky coating when popped. There’s the crispness and tartness of fresh apple, the coolness of cucumber and a creaminess of the miso-mayo spread over a crunchy cracker. 

serves 4-6 

2 garlic cloves finely chopped

3½ tablespoons rice wine vinegar

1½ tablespoons shoyu (Japanese soy), or tamari

3 teaspoons honey

3 tablespoons sesame oil

400g grass-fed beef rump tri-tip

1/3 cup (4 tablespoons) Kewpie mayonnaise

1 tablespoon brown miso paste

2 teaspoons lime juice (use lemon if lime not available)

4 -6 egg yolks

1 tablespoon sesame seeds toasted

1 apple, finely sliced into matchstick wide lengths

2 spring onions, white part cut into 5cm lengths then finely sliced

2 Lebanese cucumber, finely sliced into rounds

1 packet Mother Mary spelt crackers 

In a medium bowl stir the garlic, rice wine vinegar, Shoyu, honey and sesame oil together to combine well. Set aside.

Cut the beef into small dice no larger than 5mm x 5mm. Transfer to the bowl with the dressing. Toss to coat all the meat well. Cover and refrigerate.

In a small bowl, stir the mayonnaise, miso and lime juice together.

To serve, divide the beef mixture between the plates and form small mounds. Using the back of a dessert spoon press down on top of each pile to form a shallow hollow. Place an egg yolk in each hollow. Sprinkle over the sesame seeds.  Pile the apple and spring onion to the side of meat. Arrange the cucumber, crackers and miso-mayonnaise on each plate. Alternatively, serve each component in larger dishes in the centre of table to share and help yourself. Serve immediately.

Recipe by Fiona Hammond, April 2022