en de it
Steak tartar with rocket and dried tomatoes

Steak tartar with rocket and dried tomatoes

A Simply guat recipe by Manuel Ebner


The first step is to briefly blanch the tomatoes in boiling water. Next, rinse them in cold water, peel and halve them. Chop the rosemary, thyme and garlic. Then finely chop the basil and place on a baking tray along with the tomatoes. Sprinkle with olive oil, season with salt and pepper and let dry in the oven at 80 degrees C for 2-3 hours.

To prepare the tartar, finely chop the meat, season with olive oil, some soy sauce, salt and pepper and let chill.

Season the goat’s cream cheese with olive oil and some garlic.

Wash the rocket and cut into fine strips.

When serving, place some of the goat's cream cheese on a plate, place the tartar in between, sprinkle with some of the finely chopped rocket and garnish with the tomatoes.

Ingredients for

4 people
400 g rump steak with the South Tyrolean seal of quality
2 bunches of rocket
100 g fresh goat cheese
2 cloves garlic
1 bunch of basil
16 datterini (or cherry) tomatoes
1 sprig of rosemary
1 thyme sprig
Olive oil
Soy sauce