A classic made with top sirloin.
Directions for: Steak Tartare
Ingredients
16 oz top sirloin, cleaned and trimmed
2 tsp sherry vinegar
tsp dry mustard
2 large egg yolks
cup light olive oil
6 Tbsp finely diced shallots
2 Tbsp small, brined capers, drained and unrinsed
1 tsp kosher salt
cup celery leaves, finely chopped and divided
2 Tbsp fresh parsley, finely chopped and divided
1 tsp freshly grated lemon zest
Directions
1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
3. Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
4. with clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
Tips and Substitutions
Special equipment: a 3 3/4-inch pastry ring, food processor (optional).
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
See more: Beef, Main