Steak Tartare | Delicious Raw Steak Recipe That Will Surprise You!

Steak tartare is enjoyed around the world in many different variations. This version is commonly found in upscale American restaurants, and is an impressive, delicious way to impress your friends. Serve it as an appetizer with toast, pita or corn chips. Just make sure the steak has been frozen at or below -4 degrees Fahrenheit for at least seven days to eliminate the risk of parasites. This would apply to any recipe containing raw beef or fish. Pork and wild game have much stricter guidelines. Make sure you do your own research before eating any raw meat.

Ingredients:
1 pound lean beef steak or roast
2 tbs shallot (minced)
2 tbs red onion (minced)
2 tbs capers (minced)
2 tbs dijon mustard
1 egg yolk
1 tbs olive oil plus a few drops for garnish
1 tsp balsamic vinegar plus a few drops for garnish
1 tbs lemon juice plus zest of 1/2 lemon
1/2 tsp sea salt
1/2 tsp pepper
1 tablespoon minced scallions

Directions:
In small bowl, add minced shallot, onion, and capers, set aside. In another small bowl, whisk together egg yolk, olive oil, lemon juice, dijon mustard, balsamic vinegar, lemon juice and zest, salt, and pepper until it is a smooth dressing. Set aside.

1 hour before preparing steak, put into freezer. Make sure steak is very cold, but not frozen. Make sure steak is 1/2 inch thick or less. If using a roast or thick steak, slice into thin steaks. Then slice into thin strips, then cut those slices into small pieces. Finally, mince until texture is similar to ground beef.

Put mince steak into mixing bowl and add onions, capers, shallots and combine. Then, pour in dressing and combine thoroughly. Now, you can either fill ring mold on serving plate, or fill ramekin with mixture (make sure to grease either one with a few drops of olive oil prior to filling). Press down tight so that when you lift ring mold or ramekin, the tartare will stand firm. Then dress the tartare with bitter greens or clover sprouts, and dust plate with minced scallions. Serve with toast wedges or the chips of your choosing. Enjoy!

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This channel is dedicated to my grandfather, William M. Britton, who lifted me up to the edge of his stove from the time I could first hold a spatula, so that I could help stir the gravy, turn fried chicken, and flip pancakes. Through his caring and patience, I acquired a skill and a passion that has lasted a lifetime.