Beef Tartare
Treat your taste buds to a delightful culinary adventure with this elegant New York strip steak tartare recipe. Chunky pieces of steak are mixed with a medley of flavors, from shallots to capers, harmoniously brought together with hints of Worcestershire and hot sauce. Served on a chilled Himalayan salt plate, this dish is a refreshing and savory delight that pairs perfectly with crispy crostini. A must-try dish that promises a feast for all the senses!
— Constant Cookbook
Ingredients
- 12 oz. New York strip steak, fat cap removed, sinew trimmed
- and meat cut into small dice
- 1 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. finely chopped shallot
- 1 1/2 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup capers, drained and roughly chopped
- 1 tsp. Worcestershire sauce
- 2 or 3 dashes hot sauce, such as Tabasco, plus more, to taste
- 1 egg yolk
- Freshly cracked pepper, to taste
- Crostini for serving
Instructions
- Chill a Himalayan salt plate in the refrigerator according to the manufacturer’s instructions.
- Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallot, parsley, capers, Worcestershire and hot sauce. Holding the egg yolk in your hand over the bowl, gently squeeze the yolk until it bursts, then drizzle it over the beef mixture. Discard any albumen (egg white) left in your hand. Stir the ingredients until well combined and season with pepper. Transfer the beef mixture to the chilled salt plate, forming a 1/2- to 3/4-inch layer.
- Transfer the salt plate to the refrigerator for 30 minutes to 1 hour. Remove the salt plate from the refrigerator and serve the beef tartare immediately with crostini. Serves 4 to 6.
- Williams-Sonoma Kitchen
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