Part 1 - 3 Days Prior

1. Start the pickling process by boiling 200 ml of white vinegar with 50 gr sugar.

2. Add any vegetable you like into a jar, pour the vinegar in and let it pickle for a few days.

Part 2 - 1 Day Prior

3. Boil the mirin and the soy sauce together.

4. Add the leek and the tuna to the mix and let it infuse overnight.

Part 3 - Steak Day!

5. Take the mixture that was prepared yesterday out of the fridge, break the eggs and put the egg yolk in the soy sauce marination for 4 to 6 hours.

6. The egg yolk will confit naturally and give a creaminess to the tartare mix .

7. Hand cut the skirt steak into small pieces.

8. Put the meat in the fridge to let it rest for a while.

9. Before eating, put the meat in a mixing bowl together with the sesame oil, white sesame, olive oil, mustard and one spoon of the egg margination. 

10. Don't be shy to use your hands here and mix everything together properly!

10. Add the egg yolk on the top.

11. Garnish the steak tartare with some herbs

12. Enjoy!