For the steak tartare, place the chopped steak into a mini blender and pulse with the rest of the steak tartare ingredients until coarsely mixed. Place a chefs' ring onto a serving plate, fill with the tartare mix and press down.
Remove the ring, make a small dip in the top of the tartare and place the raw egg yolk into it.
For the bruschetta, rub the focaccia bread with garlic and drizzle with olive oil. Heat a griddle pan and chargrill the bread on both sides.
To serve, place the bruschetta onto the plate with the steak tartare and sprinkle with chopped fresh parsley.
