Ingredients

• 150g/5½oz top-quality rump steak
• trimmed
• chopped
• 1 tsp Worcestershire sauce
• 1 tsp tomato ketchup
• 1 lime
• juice only
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 3 slices focaccia bread
• 1 garlic clove
• halved
• olive oil
• for drizzling
• 1 free-range egg yolk
• small handful fresh parsley
• chopped

Directions

• For the steak tartare
• place the chopped steak into a mini blender and pulse with the rest of the steak tartare ingredients until coarsely mixed. Place a chefs' ring onto a serving plate
• fill with the tartare mix and press down.
• Remove the ring
• make a small dip in the top of the tartare and place the raw egg yolk into it.
• For the bruschetta
• rub the focaccia bread with garlic and drizzle with olive oil. Heat a griddle pan and chargrill the bread on both sides.
• To serve
• place the bruschetta onto the plate with the steak tartare and sprinkle with chopped fresh parsley.