by Chef Isaac Tan Hay-Smoked Australian Wagyu Beef Tartare on Grilled Avocado Toast
- Prep time 20Min
- Cook time 20Min
- Technique Grill, Pan Fry / Saute, Sear, Smoked
- Meat Beef
- Cut Blade
- Serves 2
Hay-Smoked Australian Wagyu Beef Tartare on Grilled Avocado Toast, created by our Aussie Beef Mate, Chef Isaac Tan. Tender Australian Wagyu beef, known for its rich marbling and melt-in-your-mouth texture, is delicately smoked with hay for a delightful smoky flavour. Paired with creamy grilled avocado toast, this dish brings together savoury and creamy textures for a satisfying experience.
Ingredients
- 400g Australian Wagyu Oyster Blade
- 200g Butter
- 80g Chopped Capers
- 120g Chopped Shallots
- 60g Chopped Garlic
- 40g Chopped Anchovies
- 10g Chopped Chives
- 4 slices Dark Rye Sourdough
- 60g Mustard for Sourdough
- 60g Butter for Sourdough
- 2 Avocados, halved
- Finger Lime, for garnish
- Drizzle of Macadamia Nut Oil
Method
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Brown the butter in a pan, then add shallots, garlic, capers, and anchovies. Cook until foamy and fragrant. Set aside to cool.
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Spread both sides of the sliced sourdough with butter and Dijon mustard. Pan-toast the sourdough with macadamia nut oil until brown. Set aside in a warm area.
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In the same pan, fry the avocado halves until nicely brown and tender. Set aside to cool.
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Brush the oyster blade with some olive oil and season with salt. Let it sit for 10 minutes. After that, sear the beef over high heat for 3-4 minutes per side. Create a smoking pan with hay and smoke the beef for about 3 minutes before use.
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Cut the seared beef into small cubes and mix with the cooked ingredients. Season with black pepper and add chopped chives.
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To assemble, slice the avocado thinly and lay on top of the toasted sourdough bread. Top with the beef mixture and garnish with finger lime caviar and a drizzle of macadamia nut oil.
