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Steak Tartare
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Description
Raw meat. Seasoned raw meat, of course … but still, chopped, uncooked steak. You don’t get much more carnivore than that. And it’s darn good, once you get over the “raw meat” thing.
Ingredients
- 1 whole Egg Yolk
- 1 Tablespoon Worcestershire Sauce
- ¼ teaspoons Sriracha Sauce (or Other Garlic/chili Paste)
- 1 teaspoon Stone Ground (coarse) Mustard
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Lemon Juice
- Sea Salt And Fresh Ground Pepper, To Taste
- 8 ounces, weight LEAN Steak (top Sirloin Or Tenderloin)
- 2 Tablespoons Minced Red Onion
- 1 teaspoon Capers
Preparation
Mix yolk, Worcestershire, garlic-chili paste and mustard. Whisk in oil and lemon juice until creamy. Add some salt and pepper. Chill.
Trim all fat and sinew from meat. Thinly slice and then chop. Then chop again for good measure and pick out any remaining sinewy bits. (A meat grinder with coarse grind disk would also work. Or cube the meat, freeze until firm, and chop in the food processor.)
Gently stir meat into chilled yolk mix.
Add onion and capers. Toss until well-mixed. Serve in a patty flattened onto a plate or a lettuce leaf.
Optional garnish/topping:
BEFORE fixing meat: Microwave leftover egg white in small bowl for 1 minute. Chop and mix with 2 tablespoons fresh chopped parsley, 1 teaspoon horseradish, 2 teaspoons mayonnaise. Set aside in the fridge to chill. Then serve in a neat scoop on top of the steak patty.
Serves 2 as an entree or 4 as a starter. It’s surprisingly rich.
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2 Comments
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mivox on 7.13.2010
Ooh, I bet the rye flavor goes really well with the meat! I might have to try that some time, thanks! :
bmd4me on 7.13.2010
Here in Wisconsin, especially in the Milwaukee area, and for special occasions and the holidays, raw beef sandwiches are quite common. Most people I know simply spread raw ground sirloin or ground round on slices of rye bread. We add thinly sliced onion and salt & pepper and enjoy them that way. Simply awesome!