- serves 4 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 200 g beef tri tip or wagyu, cleaned and finely diced
- 50 g finely diced shallot, soaked in cold water
- 50 g finely diced rhubarb
- 60 ml (¼ cup) extra virgin olive oil, plus extra to serve
- 1 tbsp lemon juice, plus extra to serve
- 2 tsp sea salt flakes
- ground black pepper, to taste
- 1 bunch chives, finely chopped
- flaked sea salt, to taste
To serve
- 2 heads witlof, leaves separated
Marinating time: 5 minutes
Instructions
- Place all the nayyeh ingredients in a bowl and massage using the back of your spoon to work the fat out of the meat and bind it all together.
- Drizzle the witlof leaves with a little oil and lemon juice and season with a little salt. Serve with the beef nayyeh.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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