Method

• 1.
  Preheat the oven to 190°C. Grease 2 baking trays.
• 2.
  For the corn crisps, combine flour, polenta and a pinch of salt flakes in a bowl. Make a well in the centre and pour in 1/3 cup (80ml) water. Using a wooden spoon, stir to form a soft dough. Cover the surface directly with plastic wrap and set aside for 30 minutes to rest.
• 3.
  Divide rested dough into 6 even pieces and lightly dust each with polenta. Start on the thickest setting of your pasta machine. Working with 1 piece of dough at a time, run dough through 3 times, folding in half each time, until elastic. Now roll the dough once through each setting, without folding, reducing the thickness each time, until you reach setting 6. Place dough on a prepared tray and repeat with remaining dough.
• 4.
  Bake for 8-10 minutes or until light golden and crisp. Cool on a wire rack, then break into large shards.
• 5.
  Meanwhile, to make the steak tartare, using a mortar and pestle, crush garlic granules to a fine powder. Transfer to a bowl with beef, lemon zest, thyme, oil, 2 tsp salt flakes and a pinch of freshly ground black pepper. Toss well to combine.
• 6.
  Transfer the steak tartare to a chilled serving bowl. Arrange the corn crisps on a platter and serve with the tartare and Avruga.