Seared steak tartare with Vegemite toast recipe

Adam Liaw
Adam Liaw's Aussie steak tartare with Vegemite toast.
Adam Liaw's Aussie steak tartare with Vegemite toast. Photo: William Meppem

The savoury kick of Vegemite is welcome here: it helps make up for the lack of savoury crust that well-cooked meats have.


1 tsp extra virgin olive oil, for frying, plus 1½ tbsp extra, for mixing

300g fillet steak

½ tsp flake salt

1 eschalot, finely minced

2 cloves garlic, finely minced

1 bird's eye chilli, seeds removed and finely minced

2 tsp capers, finely minced

5 cornichons, finely minced

1 tsp brandy

1 tbsp seeded mustard

1 tbsp shredded parsley

4 slices brown bread, crusts removed

30g butter

1 tbsp Vegemite

1 egg yolk

freshly ground black pepper, to serve


1. Heat a frying pan over very high heat and add a teaspoon of the oil. Sear the steak on all sides just for a few seconds. The steak should be browned on the outside, but still completely raw in the centre. Chill the steak in the fridge for 15 minutes, then coarsely mince with a knife. Combine the minced steak with the reserved oil, salt, eschalot, garlic, chilli, capers, cornichons, brandy, mustard and half the parsley. Mix well.

2. Toast the bread and spread generously with butter and very lightly with Vegemite. Cut each slice into 4 triangles. Arrange the meat on a serving plate and top with the egg yolk. Scatter with the remaining parsley, grind plenty of black pepper on top and serve immediately with the toast.