14 ½-inch-thick slices country French bread
2 tablespoons extra virgin olive oil
1 pound New York steak, trimmed of all fat and cut into ¼-inch dice
1 tablespoon olive oil
1 egg yolk
¼ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
1 tablespoon whole-grain mustard
1 tablespoon fresh-squeezed lemon juice
1½ tablespoons chopped shallot
1½ tablespoons chopped parsley
1½ tablespoons drained capers
¼ teaspoon chopped garlic
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
5 drops Tabasco Sauce
To prepare the Grilled Toast:
Brush the sliced bread with 2 tablespoons of olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.
To prepare the Steak Tartare:
Mix the steak and all of the other ingredients together in a stainless steel bowl, stirring well to incorporate the flavors. (This should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt and pepper to your liking.
Place the steak mixture into a 3-inch cookie-cutter ring about 2 inches deep, pushing firmly to give the mixture a compact consistency.
Carefully lift the ring off; the steak mixture will stay in the shape of a small cylinder on the plate.
Serve with a side of arugula salad with shaved Parmesan cheese and the grilled toast.
Garnish the tartare with shaved Parmesan, if desired.