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Smoked steak tartar

4 persons | Beef | Meat | Appetizer


Start by cutting the bavettes into thin slices and salt them. Put the bavettes in the fridge overnight. Heat up your YAKINIKU® to 80 °C and place the pro set when your Kamado is up to temperature. Then, place the standard grid on top at the highest level of the multilevel lift. Then rinse the meat and dry it well with kitchen paper. Add the smoking wood with the woodchipper. Smoke the meat for 8-10 minutes over direct heat. Then chop the steaks very finely. Then finely chop the fresh herbs, capers, red pepper and onion and add this to the minced meat. Stir this together and add the mustard and ras el hanout and mix well. Prepare the steak tartare using the cutting ring and finish everything with the soft boiled egg cut in half. 



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  • 300 gr of bavette
  • salt and pepper
  • 5 gr of parsley
  • 5 gr of coriander
  • 1 tbsp capers
  • ½ red onion
  • ½ red pepper
  • 1 tsp dijon mustard
  • 2 tsp ras el hanout
  • 2 soft boiled eggs


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