Heat the oven to 150°C
Slice 125g entrecote or bavette, the slices into small strips and the strips into very small cubes.
Mix the meat with 1 tbsp olive oil, 1/2 tsp ketchup, salt and pepper
Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in the oven during 5 mins
Then crush them, together with 1/2 leaf of nori into a nice crunch
Use a serving ring to plate the meat, cover with the Melba/nori crunch followed by 25g of grated parmesan.
Mix 1 tbsp olive oil with 1 tbsp soy sauce.
Finish with some nice salad leaves, then pour some sauce on and around the result
(A Jonathan Zandbergen recipe)
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