Steak Tartare

Steak Tartare
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