How to make it

  • 1. Trim ALL the fat and connective tissue off the steak.
  • 2. Slice the steak into thin strips, cut the wide strips, lengthwise, into two or three skinny 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. Mix well.
  • 5. You should keep this in the fridge while you prep your side stuff.
  • 6. Prep all the side stuff. Slice, dice, boil, etc.
  • 7. Lay it out the way you like it and serve.
  • 8. I personally put the egg yolk in a depression in the steak tartar but this can be done as a side thing, using half the eggshell. Some people have a problem with raw egg.
  • 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.

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