Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© John Kernick

How to Make It

Step

On a cutting board, slice the steak into very thin strips. Stack the strips and cut into fine cubes. Add the rosemary and piment d'Espelette and chop together until the meat is minced. Season with salt and pepper and transfer to a bowl. Stir in the oil and lemon juice; serve with grilled sourdough bread.

Chef's Notes

Piment d'Espelette is a mildly spicy, ground red pepper. It's available at specialty food shops, or at zingermans.com.

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