Steak Tartare with Smoked Chili Aioli

For Smoked Chili Aioli

Using a mixing bowl, stir all ingredients together until thoroughly mixed. Set aside.

Place the beef in the freezer for 15 minutes to make it easier to dice. Slice the beef into 1/4-inch slices. Then lay those slices flat and cut them into 1/4-inch strips, and then cut into 1/4-inch cubes.

In a bowl, combine beef cubes and aioli and mix well.

Spoon the steak tartare onto a shallow dish into a nice mound or ring. Drizzle with olive oil, then sprinkle a pinch of the sea salt and some fresh cracked black pepper on top.

Serve with thinly sliced toast or crackers.