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| Servings: | 4 |
| Author Notes: |
Steak tartare is a perennial favorite of restaurant people, who often seem to prefer raw, uncooked food as it not only gives their saturated palates a rest, but also gives them respite from cooking smells that serve as a reminder of hot kitchens. At Chez Panisse we made Steak Tartare from beef that we chopped by hand, capers and the classic anchovies. This version, which is not hand chopped, is a little bit zingier, and goes particularly well with cold margaritas! For best results, prepare this dish at the last minute. If you must make it ahead, add the lime juice and cilantro just before serving. Variations: |
| Ingredients: |
1 pound very fresh top sirloin
2 to 4 large shallots, very finely chopped 4 to 6 serrano chiles, finely diced 1 bunch cilantro leaves only, finely chopped 2 to 3 egg yolks 1 tablespoon extra virgin olive oil kosher salt to taste freshly ground pepper to taste 1 teaspoon lime juice, or to taste lime wedges blue and yellow tortilla chips |
| Instructions: | Trim beef of all fat and sinew. Cut the beef into 1-inch cubes and place in the bowl of a food processor. Pulse until meat is finely chopped (be careful not to process so long that the meat becomes like a paste; small chunks of meat should remain). Remove from the food processor. Add the shallots, chiles, cilantro, and egg yolks, folding gently to incorporate. Season to taste. Serve with lime wedges and hot tortilla chips. The dish is best prepared at the last minute. |
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