Hand-Chopped Spiced Beef Tartare

• 1 1/2 pounds hanger steaktrimmed of all sinew and fat, chilled
• 2 teaspoons finely chopped rosemary
• Pinch of piment d'Espelette (see Note)
• Kosher salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Grilled sourdough bread, for serving

1. On a cutting board, slice the steak into very thin strips.
2. Stack the strips and cut into fine cubes.
3. Add the rosemary and piment d'Espelette and chop together until the meat is minced.
4. Season with salt and pepper and transfer to a bowl.
5. Stir in the oil and lemon juice; serve with grilled sourdough bread.

hanger steaktrimmed of, rosemary, piment, kosher salt, freshly ground pepper, extravirgin olive oil, lemon juice, bread

Taken from www.foodandwine.com/recipes/hand-chopped-spiced-beef-tartare (may not work)