ZESTY ITALIAN TARTARE

Zesty Italian Tartare image

Yield Serves 4

Number Of Ingredients 21

1 pimiento-stuffed green olive, chopped
1 1/2 teaspoons chopped fresh flat-leaf parsley
1 1/2 teaspoons chopped fresh basil
1/2 teaspoon finely chopped garlic
1/2 teaspoon finely chopped red onion
2 anchovy fillets
1 tablespoon grated Parmesan cheese
2 tablespoons red wine vinegar
3 tablespoons canola oil
3 tablespoons olive oil
1 teaspoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon water
1 pound (455 g) top sirloin
Salt and pepper
4 slices country bread, brushed with olive oil
1 or 2 cloves garlic (optional)
4 anchovy fillets (optional)
Sour Crudités (page 177)
1 tablespoon fresh flat-leaf parsley leaves for garnish
Thin shavings of Parmesan cheese for garnish

Steps:

To make the dressing, in a large measuring pitcher, combine the olive, parsley, basil, garlic, onion, anchovy fillets, Parmesan, vinegar, the oils, the brown sugar, mustard, and the water. Emulsify with a hand blender and set aside.
To prep the meat, cut the sirloin into 1/2-inch (12-mm) cubes, making sure there is no silver skin or gristle. Using a small blender or food processor, grind the meat until it has that steak tartare consistency. Place the ground meat in a bowl and season with salt and pepper. Add the dressing and mix well. We recommend starting with half and adding more to taste.
Toast the oil-brushed bread slices. If you want to get crazy, rub the toast with a garlic clove, and place an anchovy fillet on top of each slice.
Place the tartare on a plate, arrange the toasted bread slices on the side, and spoon the pickled vegetables alongside the tartare. Garnish the tartare with the parsley and Parmesan shavings. Serve right away.