BEST STEAK FOR TARTARE RECIPES

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STEAK TARTARE RECIPE | ALTON BROWN | FOOD NETWORK



Steak Tartare Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 30 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

16 ounces top sirloin, cleaned and trimmed
2 teaspoons sherry vinegar 
1/2 teaspoon dry mustard 
2 large egg yolks 
1/4 cup light olive oil 
6 tablespoons finely diced shallots 
2 tablespoons small, brined capers, drained and unrinsed 
1 teaspoon kosher salt 
1/4 cup celery leaves, finely chopped and divided 
2 tablespoons fresh parsley, finely chopped and divided 
1 teaspoon freshly grated lemon zest

Steps:

  • Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
  • 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.
  • 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.)
  • 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.

TUNA TARTARE - JAMIE OLIVER



Tuna tartare - Jamie Oliver image

This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

olive oil
2 cloves of garlic peeled and very finely sliced
a small bunch of fresh coriander
1 spring onion
1 fresh green chilli stalk removed
3 limes
200 g (sushi-grade) tuna from sustainable sources
2 blood oranges peeled and sliced into rounds, pips removed
10 red or yellow cherry tomatoes quartered
4 heaped teaspoons soured cream

Steps:

    1. If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
    2. Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
    3. This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
    4. At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!

Nutrition Facts : Calories 228 calories, FatContent 16 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 13.9 g protein, CarbohydrateContent 7.1 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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