Charred & Chopped Fillet Steak, Shallot, Capers & Parmesan

This dish sits somewhere between a steak tartare and a carpaccio long lunch. It’s simple, honest, and built on good quality ingredients that speak for themselves. cCharred beef, sharp pickles, BLAK FIRE, and Parmesan.

Ingredients

• 350g fillet steak
• 1 tbsp BLAK FIRE sauce
• 1 small shallot, finely diced
• 1 tbsp wholegrain mustard
• 1 tbsp capers, whole
• 1 tbsp pickles, chopped (gherkins or cornichons)
• 1 tbsp good red wine vinegar
• 1 tbsp olive oil
• Small handful fresh coriander, finely chopped
• Sea salt flakes
• Cracked black pepper
• Freshly grated Parmesan
• 2 slices sourdough, grilled or toasted

Method

1. Heat your grill or BBQ to high. Lightly oil and season the steak, then sear for 1–2 minutes on each side until the outside is charred but the centre stays rare. Rest for 5 minutes.
2. Slice the steak with a sharp knife. You want nice slices.
3. In a bowl, add the shallot, pickles, capers, mustard, red wine vinegar, BLAK FIRE, and olive oil. Stir gently.
4. Season with salt and pepper. Taste it. Adjust to your liking.
5. Spoon the steak evenly onto a warm plate, press lightly into shape, spoon over dressing, then shave Parmesan over the top. Scatter coriander and drizzle with a touch of olive oil. Serve with warm grilled sourdough.

Chef’s Notes

• If raw beef isn’t your thing, sear the meat for 45 seconds in a smoking-hot pan with a touch of olive oil.
• Chill your sourdough before toasting; it keeps the middle soft while the edges go crisp.
• Serve it the second it’s mixed. It dies on the plate if it sits too long.
• Drink something with structure: Pinot Noir, Barbera, or a smoky Syrah.