Mix all the ingredients together in a bowl.
Have a taste and adjust the seasoning (at San Telmo, the chef prefer it to be right on the edge of being salty. You should be able to taste all the ingredients that are in the dish)
At san telmo we serve this with grilled chapa but you can eat this with fresh bread, potato crisps, french fries or lavosh (or anything that you can smear the tartare on)
Chef’s Tip: We recommend using O’connors Flank steak available via Quality Meats at Queen Vic Markets. The quality of the steak will really make a difference in the end result.
Recipe and image courtesy of San Telmo