Steak tartare, nori & parmesan

Making the melba/nori crunch

Preheat the oven to 150 degrees and put the meat in the freezer.

Place the melba toasts on a baking tray, sprinkle with ¼ of the olive oil, salt and pepper and bake for 5 minutes until they are golden brown. Finely chop the roasted melba toasts together with the nori to a nice crunch.

‍Prepping the tartare

Cut the steak into thin slices. Cut these slices into fine, thin strips. Then cut the meat into cubes and place in a bowl (do not use stainless steel). Mix the meat in a bowl with half of the olive oil, salt, pepper and tomato ketchup.‍

For the vinaigrette

Mix the remaining olive oil with the soy sauce ‍

Finishing the dish

Divide the meat into cooking rings on a cutting board. Divide the melba/nori crunch over the meat. Grate
the Parmesan over it and move to the plates.

Dredge the lettuce leaves in olive oil so that they shine nicely and place them on top of the tartare. Serve a tablespoon of truffle mayonnaise per person and a sprinkle of the vinaigrette around the dish.