Preparation : 25 min | Resting : - |
Cooking : - | Equipment : |
Difficulty : | Rating : 1 rates |
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1 | kg rump steack or sirloin steak |
5 | red onions |
1 | bunches of chives |
6 | eggs |
3 | shallots |
6 | tbsp capers |
1 | bunches of flat-leaved parsley |
salt, pepper |
1 | Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with the metal blade and pulse a few times. |
2 | Peel and quarter the onions and shallots. Add them to the main bowl and pulse 5 times. |
3 | Cut the meat into pieces and snip the chives. Add the meat to the main bowl, along with the capers and chives. Pulse a few times. The meat should be minced, not hashed. |
4 | Serve immediately. |