A classic steak tartare transformed by Dan Hong of Ms G's in Potts Point into something rich, spicy and crunchy that's just right for summer.
400g tri-tip grain-fed beef
1 stalk lemongrass (white part only), very finely sliced
1 bunch chives, finely chopped
3 sawtooth coriander leaves, chopped
25 coriander leaves, chopped
15 round leaf mint leaves, chopped
15 Vietnamese mint leaves, chopped
4 free-range egg yolks
4 tbsp crispy deep-fried shallots
deep-fried prawn crackers, to serve
175ml fish sauce
40g caster sugar
40ml lime juice
55ml white vinegar
15ml chilli oil
50ml grapeseed oil
1 tbsp tuong ot (Vietnamese pickled and minced chilli)
To make dressing, place all ingredients in a bowl and whisk together until sugar is dissolved. To make steak tartare, remove all visible sinew from beef, then with a sharp knife, cut it into very small pieces (about 4mm wide).
In a bowl, combine chopped beef, lemongrass, herbs and 8 tbsp dressing (use remaining dressing for salads and grills). Use hands to combine everything so ingredients are well incorporated. Divide mixture among 4 plates. Place an egg yolk on top of each and sprinkle with 1 tbsp fried shallots. Serve with prawn crackers.