To me there are few things so satisfying and delicious as a well-made steak tartare. Requiring only basic knife shills and top-quality ingredients (like our OMG blend), this French dish (by way of America, Germany, and Turkey), is perfect for parties, as an appetizer, or for a slow weekend lunch.
8-10 ounces of chuck (taken from a less fatty section), top sirloin, or tenderloin, chilled in the freezer until very firm
Fleur de Sel
2 Tbsp minced shallots or white onion
2 Tbsp minced cornichons or pickles
2 Tbsp minced capers (brined, not salt-pack)
1 large or two small egg yolks
Kampot red pepper
or Sarawak black pepper
Lightly salt the steak on both sides. Using a sharp knife on a clean cutting board slice the steak into thin slices (as thin as you can easily manage).
Turn the cutting board 90 degrees, season with a few big pinches of OMG, and cut the slices again. Continue to chop the steak from different angles until the texture is to your liking. Some people prefer small cubes, I prefer a much more delicate texture, especially when using tougher but more deeply flavored cuts like chuck.
In a small bowl mix together the steak, shallots, pickles, capers, and egg yolks, along with a teaspoon each of Dijon mustard and Worcestershire sauce. Taste and adjust to your liking with more salt, spice, or condiment.
Garnish with finely ground Kampot or Sarawak pepper (or both!), and fresh chives. Serve with more mustard, toasted bread and/or slivers of Belgian endive; Lior's sourdough is a great choice if you want to make your own.
Variations & Ideas
Marinate the beef in some shio koji overnight to both tenderize the meat and add rich flavor.
• If you're making this dish for a party try doubling or tripling and then serving the dish composed, with each ingredient separate so that guests can mix bites to their tastes.
• This same preparation works nicely with lamb, substituting the Ana N36 blend for the OMG, and Preserved Lemon for the pickles, and adding a bit of chopped fresh mint.
• If you're not a beef eater, there is always fish. I have recipes for tartares (which honestly are quite different texture-wise since I prefer the fish cubed), made from salmon or tuna.
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