Steak Tartare

Submitted by: John Blesso

Meal: Dinner

Cuisines:

Dish: Main

Prep Time: 2 hours

Serves: 8

Ingredients:

2 lbs. sirloin
1 red onion
3 tbs. capers
2 egg yolks
2 tbs. olive oil
1 tbs. apple cider vinegar
1 tsp. Dijon mustard
¼ cup chopped parsley
1 tsp. salt
1 tsp. cumin
1 tsp. ground coriander
2 tsp. black pepper
2 tbs. Worcestershire sauce
1 tsp. Tabasco

Instructions:

Slice that sirloin as thin as possible and chuck all fat and gristle. Then put everything into a large bowl, wash your hands thoroughly up to the wrist, and mix it all together with your hands. Let it chill for two hours.

I like to plate tartare with any kind of a mold. Make columns or squares or trapezoids, as any geometric shape provides an elegant touch to this delicacy. Garnish with kettle chips and a sprinkle of extra capers and parsley. Serve with either an arugula salad, or green beans cooked just enough so that they’re still crisp, as well as chips or fries and crostini.