Why choose when you can have both! 🥩

Grilled sirloin steak and beef fillet steak tartare 🥩

Ingredients

- 1 large T-bone steak
- sea salt
- 1 shallot
- 1 tbsp small capers
- 3 cornichons
- 2 sprigs parsley, picked
- 1 egg yolk
- 1 tbsp olive oil
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce

Method

1. Light a charcoal barbecue.
2. Use a sharp knife to remove the fillet (the side without the fat cap) off the bone. Keep the sirloin attached to the bone. Set the fillet aside and liberally season the sirloin with salt on all sides.
3. Push the coals to one side of the barbecue. Place the sirloin cap side down over the hot coals to render the fat. Once the cap starts to flare up, flip it on its side. Place a protein press on top and continue searing and turning every minute until the internal temperature of the meat reaches 46ºC for medium-rare, when probed close to the bone. Remove the steak from the grill and rest in a warm area. While the sirloin rests, prep the tartare.
4. Finely dice the shallot and cornichons. Finely chiffonade the parsley leaves, then roughly chop the capers by running your knife through them a few times. Keep everything separate and set aside.
5. Finely dice the beef fillet.
6. To a bowl add the shallot, cornichons, parsley, capers and beef. Mix together with the olive oil, 1/2 tsp salt, Worcestershire and Tabasco sauce. Taste and adjust the seasoning as needed.
7. Slice the sirloin off the bone and carve the steak on an angle.
8. Plate the sliced beef on one side of the T-bone, with the tartare on the other. Place the egg yolk on top of the tartare, season both sides with a final pinch of salt and serve.