How to Make the Best Steak Tartare - Recipe

raw beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey offers a leaner option, while ground beef is more accessible.

egg yolk

🥗Healthier: avocado

💰Cheaper: egg white

Avocado provides creaminess without cholesterol, while egg white is a cheaper alternative.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer similar brininess, while pickles are often less expensive.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce is lower in calories, and balsamic vinegar can be more affordable.

Start by making the tartar mixture with 1 teaspoon of whole grain Dijon mustard.

Chop half a shallot and add it to the mixture.

Add 1 tablespoon of finely diced gherkins to the bowl.

Roughly chop the capers and add them to the mixture.

Season with salt and a lot of black pepper.

Drizzle olive oil into the mixture.

Place the ribeye steak in the freezer for 20-25 minutes to firm it up.

Trim off any fat from the ribeye and cut it into fine cubes.

Combine the meat with the tartar mixture and let it chill in the fridge for 10-12 minutes.

Butter both sides of two pieces of bread to make crostini.

Preheat a pan and cook the quail eggs, placing them in the pan at the same time to cook evenly.

Toast the bread until golden brown.

Transfer the cooked quail eggs to parchment paper.

Assemble the dish by placing the tartar on the crostini and garnishing with micro arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens