Steak tartare a really simple dish to make at home. You just need good quality produce, a super sharp knife and the patience to dice the ingredients extremely finely.
Steak tartare is one of the most popular appetisers on the menu at The Cut Bar & Grill. While tenderloin is often used for steak tartare, it can be quite pricey. At home I love using rump, which is cheaper and has lots of flavour.
Dare to DIY? Here’s how …
- Source the freshest piece of rump steak that you can find. You will need about 100g for two people. Clean off all the fatty, sinewy bits and start dicing. You’re looking for a fine dice – approximately ¼ cm.
- Put the diced steak into a bowl and cover the meat (not the bowl) with plastic wrap – pushing the plastic wrap down so that no air gets in. Pop the bowl into the fridge.
- Finely chop or dice the following ingredients: ½ tsp chives, ½ tsp parsley, ½ tsp capers (brined capers are better, salted capers may over-power the dish), ½ tsp baby gherkins, ½ tsp eschallots.
- Add the diced ingredients to the steak, season with salt & pepper, add 3-4 dashes of Worcestershire sauce and dash or two of Tabasco. (I like to use a spicy green habanero sauce, instead of Tabasco, for extra heat!) Mix the ingredients together.
- Shape the tartare attractively on a plate (you may wish to use a round mould).
- If you choose to serve your tartare with an egg yolk (either chicken or quail) make an indentation in the top of the tartare big enough to hold the yolk. (Mix the egg yolk through the steak just before eating).
- Steak tartare is perfect served with lightly toasted brioche or sourdough. Drizzle the toasted bread with olive oil and sprinkle with sea salt.