This steak tartare recipe is perfect if you are wanting to incorporate more raw meat and eggs into your diet but do not know where to start. While it is good for this reason, it is also a wonderfully tasty and fresh recipe to surprise your guests with. They will love it!
One reason why I love it so much is that you can incorporate any type of steak cut into this recipe depending on your budget. While an expensive tenderloin is of course lovely, I will often make this with the not so popular cuts of steak. With the delicious dressing and some TLC, the recipe still works out perfect.
Ingredients
Dressing
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1/4 c olive oil
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1 tsp mustard powder
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1 tbsp (15 ml) red wine vinegar
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1 tbsp (15 ml) capers, fried and chopped (see note)
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1 tsp (5 ml) Dijon mustard
- 1 egg yolk
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1/2 tsp Sambal or red pepper flakes
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Salt and pepper to taste
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1/2 tbsp lemon juice
Beef
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10-14oz beef steak, chopped into small cubes. (A lean cut is best. If not using a lean cut, make sure to cut off fatty bits)
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1/4 c chives, finely chopped
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2 tbsp parley, chopped
- 2 pickles, finely chopped
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Fresh grated Parmesan cheese
Instructions.
1. Combine all the dressing ingredients and whisk well.
2. in a separate bowl, combine all beef ingredients less the cheese
3. Add dressing ingredients into the bowl set aside for the beef.
4. top with desired amount of Parmesan cheese
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Serve cold with oven toasted sourdough (drizzle with olive oil before toasting)
Note 1: to fry up the capers, just roast in olive oil on a stove top on low for approximately 15 minutes. Stir frequently until crispy
Note 2: while tenderloin is the finest cut of beef for this dish, the nice thing about tartare is that you can use less expensive cuts and still have it taste amazing due to the fact that it is cut up small and seasoned well. Make