Buy the best beef sirloin you can find, presumably at your local butcher shop. The meat should be bright red with marbling lines of fat running throughout it.
One tip for steak tartare domination: Don't overmix it. The tossing motion is a gentle underneath folding, separating the meat while mixing in the ingredients.
To learn more, read "TT Culinary Institute: Steak Tartare."
Steak TartareRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
½ pound beef sirloin, chilled in the freezer for 15 minutes
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
1 teaspoon olive oil
1½ teaspoons finely grated lemon zest
1 tablespoon, plus 1 teaspoon, minced shallots
¾ teaspoon fish sauce
1 teaspoon sherry vinegar
2 teaspoons egg yolk
2 tablespoons crushed kettle potato chips (½ ounce or 6 to 8 small chips)
2 tablespoons finely grated Parmesan
2 small button mushroom caps, thinly sliced using a mandoline
1. Refrigerate a medium mixing bowl while you slice the beef. Using clean strokes and cutting against the grain, slice the tenderloin into 1/16-inch cubes —not smashing or chopping. Place the meat into the chilled bowl and chill in the fridge until ready to serve, no more than 20 minutes.
2. Just before serving, combine the beef with the crushed red pepper and salt, using the rounded edge of a small spoon to mix in. Add the olive oil, lemon zest and shallots, and gently toss. Add the fish sauce, vinegar and egg yolk, and toss 2 to 3 times, being careful not to over-stir. Gently fold in the crushed potato chips. To serve, divide the tartare among 4 plates and sprinkle with the Parmesan. Layer the mushrooms over top and serve immediately.
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