Steak Tartare

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.

Author

Christian Leue

Servings

2

Category

Meat Dish

Ingredients

• 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
• OMG
• 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
• Dijon mustard
• Worcestershire sauce
• Kampot red pepper
• or Sarawak black pepper
• Chives

Directions

1. 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).
2. 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.
3. 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.
4. 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.