Loved this steak tartare. Simply because the beef was diced, not minced, to a good size which allowed for small bites while retaining that chunk-of-beef feel in the mouth. The marinade, together with the red onion slices created a great-tasting mix of flavours. A soft-boiled egg was served atop the steak and gave the steak an even goo-ier, slimier texture which oooh~tingled my senses:)