Steak Family friendly

Surf Club steak tartare with barbecue sauce, avocado puree and tortilla chips

Name: Surf Club steak tartare with barbecue sauce, avocado puree and tortilla chips
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Sunflower oil, to shallow-fry; 4 small corn tortillas, cut into triangles; 1 tsp coriander seeds; 2 tsp habanero chilli sauce; 500g rump steak, trimmed, finely chopped; 1 spring onion, white part only, finely chopped; 1 avocado; Juice of 1/2 lemon; 4 egg yolks; Lime wedges, fried Asian shallots, micro herbs and extra virgin olive oil, to serve; 1 firmly packed cup (250g) brown sugar; 1 cup (250ml) sherry vinegar; 1 onion, chopped; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1 star anise; 1 jalapeño chilli, halved; 2 tsp smoked paprika (pimenton); 1/3 cup (80ml) tomato sauce (ketchup); 400g can chopped tomatoes

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20m

35m

Surf club steak tartare with barbecue sauce, avocado puree and tortilla chips

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Indulge with this spicy tortilla chip dip, packed with creamy avocado and hearty steak tartare.

Sunflower oil, to shallow-fry
4 small corn tortillas, cut into triangles
1 tsp coriander seeds
2 tsp habanero chilli sauce
500g rump steak, trimmed, finely chopped
1 spring onion, white part only, finely chopped
1 avocado
Juice of 1/2 lemon
4 egg yolks
Lime wedges, fried Asian shallots, micro herbs and extra virgin olive oil, to serve

Surf Club barbecue sauce (makes 500ml)

1 firmly packed cup (250g) brown sugar
1 cup (250ml) sherry vinegar
1 onion, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1 star anise
1 jalapeño chilli, halved
2 tsp smoked paprika (pimenton)
1/3 cup (80ml) tomato sauce (ketchup)
400g can chopped tomatoes

Method

1.

For the barbecue sauce, combine all the ingredients in a saucepan with 1 tbs salt. Bring to a simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until thick enough to coat the back of a spoon. Cool slightly, then remove and discard the star anise. Transfer the sauce to a blender and whiz until smooth. Allow to cool completely.
2.

Heat 2cm sunflower oil in a large frypan over medium-high heat. In batches, fry the tortilla triangles for 1-2 minutes until golden and crisp. Remove tortilla chips with a slotted spoon and drain on paper towel. Set aside.
3.

Lightly toast coriander seeds in a dry frypan over medium heat for 1-2 minutes until fragrant. Transfer to a mortar and pestle, and lightly crush. Place in a bowl with the chilli sauce, steak, spring onion and 1 1/2 tbs barbecue sauce and mix well to combine. Season and set aside.
4.

Whiz avocado flesh in a small food processor with lemon juice. Season, then transfer to a bowl and cover the surface closely with plastic wrap. Set aside.
5.

Divide the steak tartare among 4 serving plates. Make a shallow indent in the tartare, then carefully top each with a raw egg yolk. Serve with the avocado puree, tortilla triangles, lime wedges, fried Asian shallots, micro herbs, extra barbecue sauce and a drizzle of olive oil.