Steak Tartare
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 2
Holly does fabulous Steak Tartare, often. When I ask her for her recipe she said she doesn’t do much to it. She has the butcher “scrape it”, which is, I guess, the way they do it in Europe. Most places we chop it fine or grind it. Read more I’ve tried grinding it, once, I used top quality beef; Bad news. My knife skills are still decent so I chop it very fine. The magic is, don’t mess with it much. She serves 99% of the goodies on the side and that is just how it should be. You want heaps of capers or onions, do that yourownself. So why am I doing a recipe? To suggest what you not do, more than to tell you what to do. How egotistical. Sorry bout that. I have been playing around with Steak Tartar for about fifty years and I have tried lots of combos, personal & at a mess of restaurants: KISS (Keep it Simple Stupid) really is the way to go. What we’re doin here is raw bloody steak. Adding stuff to your personal serving is easy, taking stuff out is impossible. The recipe is for two servings. See less
Ingredients
- For the steak Tartar: shopping list
- • 1 lb (500 g)of the BEST steak you can get; the less fat and connective tissue the better. shopping list
- • A dash of Worcestershire sauce, to taste. shopping list
- • A dab of anchovy, Optional & adjust salt. shopping list
- • A wee squeeze of lemon, to taste, optional. shopping list
- • salt & FGP to taste. shopping list
- On the side: shopping list
- • 1 red onion, chopped fine. shopping list
- • 1 egg yolk per serving. Optional but just goes with. shopping list
- • capers shopping list
- • Anchovies, if you didn’t add them to the steak. shopping list
- • toast points or maybe tortilla chips. shopping list
- • sweet gherkins, chopped fine. shopping list
- • Tabasco or other hot sauce. shopping list
- • Some chopped pickled beets. shopping list
- • A thimble of olive oil, just in case. shopping list
- • Chopped parsley or cilantro. shopping list
How to make it
- 1. Trim ALL the fat and connective tissue off the steak.
- 2. Slice the steak into thin strips.
- 3. Cross cut the strips to get tiny pieces. See Photo
- 4. Add the Worcestershire Sauce, anchovy, lemon, salt & FGP; if you’re using these.
- 5. Mix well.
- 6. You should keep this in the fridge while you prep your side stuff.
- 7. Prep all the side stuff.
- 8. Lay it out the way you like it and serve.
- 9. I personally put the egg yolk in a depression in the steak tartar, using half the eggshell but this can be done as a side thing. Some people have a problem with raw egg.
- I usually serve this with a tossed green salad and French fries (chips), rice, Spaetzle or pasta.
- All of the warnings and precautions about raw meat and raw eggs apply. I use a wee bit of common sense and have never had a problem but do use a wee bit of common sense.
People Who Like This Dish 2
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
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