Flank Steak Tartare on a Fried Rice Paper Sheet

Ingredients

• Beef flank steak (Cut finely lengthwise and crosswise to break down the fibers)
• Shallot (Very finely minced)
• 1 Garlic (Clove, very finely chopped)
• Cilantro (Chopped or prepared to taste)
• Ginger (Grated)
• Lime (Zest)
• Chili pepper (Optional)
• Black pepper (Freshly ground, then used to season the rice paper sheet and egg)
• Soy sauce
• Sesame oil
• Oyster sauce
• 1 Rice paper sheet (Handle with dry hands to prevent it from becoming soggy)
• 1 Egg yolk (Separated from the white)
• Frying oil (A shallow layer of oil in a skillet; quantity unspecified)
• Salt (Add after cooking)
• Black sesame seeds (For plating)
• Golden sesame seeds (For plating)

Steps

1. 1

   Cut the flank steak lengthwise and then crosswise to break down its fibers and achieve a pleasant texture when eaten raw.

2. 2

   Very finely mince the shallot, keeping the cut fine and even.

3. 3

   Very finely chop the garlic clove.

4. 4

   Grate the ginger and prepare the cilantro and chili pepper, if using.

5. 5

   Add the shallot, garlic, cilantro, grated ginger, lime zest, and, optionally, the chili pepper to the flank steak.

6. 6

   Season the tartare with freshly ground black pepper, soy sauce, sesame oil, and oyster sauce.

7. 7

   Carefully place the separated egg yolk on a rice paper sheet. Keep your hands dry to prevent the sheet from becoming soggy.

8. 8

   Pour a shallow layer of oil into a skillet and heat it to 180 °C.

9. 9

   Carefully place the rice paper sheet topped with the egg yolk into the oil at 180 °C and fry it.

10. 10

    Once cooked, season the rice paper sheet and egg with salt and a little pepper so the seasoning adheres while they are still hot.

11. 11

    Arrange the tartare around the fried egg yolk, then sprinkle with black and golden sesame seeds.

12. 12

    Serve immediately. The rice paper sheet can be broken into small pieces and eaten by hand with the tartare placed on top.

Notes

The quantities of flank steak, condiments, sauces, oil, and seeds are not specified in the source. The tartare is prepared with raw meat: use very fresh meat suitable for this preparation and keep it well chilled. Cilantro may be replaced according to taste, but no specific substitution is provided.

Nutrition per serving

• appetizer
• tartare
• raw meat
• beef
• fried
• French cuisine
• Asian-inspired
• potentially gluten-free