Steaktatar with avocado and pomegranate

Name: Steaktatar with avocado and pomegranate
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Beefsteak; 1 TABLESPOON roasted sesame oil; 1-2 TEASPOONS Tabasco; 7-10 Tbsp salt, pepper; 1/2 Pomegranate; 1 small red chili pepper; 4-5 Stem/s Coriander; 1 ripe avocado; 2 TABLESPOONS Lime juice; 2 TEASPOONS Soy sauce

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Beefsteak
1 TABLESPOON roasted sesame oil
1-2 TEASPOONS Tabasco
7-10 Tbsp salt, pepper
1/2 Pomegranate
1 small red chili pepper
4-5 Stem/s Coriander
1 ripe avocado
2 TABLESPOONS Lime juice
2 TEASPOONS Soy sauce

Directions

1
Dab meat dry. First cut into thin slices, then into fine cubes and chop well with a sharp, large knife. Season with sesame oil, tabasco, salt and pepper. Keep cold.
2
Halve the pomegranate and remove the seeds. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Wash the coriander and shake dry, pluck off the leaves and chop coarsely.
3
Cut the avocado in half, remove the core. Remove the flesh from the skin. 2⁄3 Crush with a fork. Mix with lime juice and chili, season with salt and pepper. Finely dice the rest of the avocado and fold in. Also fold in each 1⁄3 pomegranate and coriander.
4
Place dessert rings (6 cm Ø, 5 cm high; alternatively fold them from aluminium foil) on plates. Put tartar into each ring 1⁄8, press lightly. Spread avocado cream on top and finish with the rest of the tartar. Carefully loosen the ring all around with a knife and remove. Sprinkle with the rest of the pomegranate seeds and coriander green, drizzle with soy sauce. Goes well with baguette.