Spanish-Style Steak Tartare

Finely dice the red onion and place it in a small bowl. Add sherry vinegar to pickle the onion.

For easier cutting, place the beef in the freezer for 30 minutes. Then, with a very sharp knife, hand-cut the beef into small, even pieces.

Finely chop the piparras, anchovy-stuffed olives, and capers.

In a large, cold mixing bowl, combine the chopped ingredients. Strain the pickled red onions and add them to the bowl.

Add the mustard, egg yolk, Worcestershire sauce, Tabasco, and soy sauce to the bowl.

Emulsify all ingredients in the bowl, then add the hand-cut beef and season with sea salt.

Gently mix in the extra virgin olive oil at the very end to maintain the meat's shine and flavor.

Serve immediately with toasted bread and extra pickles on the side.