This is a bit of a party. We use every New Yorker’s favourite cut and turn it into a hand cut tartare. We’re a New York restaurant and we love a New York strip. It has the least amount of interruption with sinew and connective tissue and is a beautiful piece of meat with a good amount of intramuscular fat and a lot of beefy flavour.
We have a smoky chilli oil, sesame seeds and shiso which has a nice, minty, clean flavour that cuts through the meat. It’s really fun chopping it all up and tossing it all together.
180g (6.3 oz) Westholme striploin
Chilli oil (recipe below)
100g (3.5 oz) sesame paste / tahini
1 clove garlic, crushed
2 shallots, finely diced
4 shiso leaves, finely diced
70ml (2.4 oz) ume plum vinegar, plus extra to season
6g sesame seeds
10 guajillo chillies, dried
750ml (25.4 oz) vegetable oil
Toast chillies in a pan, then place into oil. Allow to steep for 1 day then blend chillies with oil until smooth. Strain chilli oil.
Blend chilli oil with tahini, garlic and umeboshi vinegar.
Mix in shallots and shiso leaves, drizzle in chilli oil, season with vinegar and mix in sesame seeds.
"It’s really fun chopping it all up and tossing it all together."