Best Tartar Steak Guanajuato Style Recipes

Steak Tartare image

Provided by Alton Brown

Time 30m

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.

Steak Tartar image

Provided by Food Network

Yield For one person

Number Of Ingredients 9

6 ounces of freshly ground sirloin meat
1 egg yolk
1/2 teaspoon Dijon mustard
1/3 teaspoon capers
1/3 teaspoon chopped onions
1/3 teaspoon chopped parsley
1/4 teaspoon Worstershire sauce
abasco pepper sauce, salt, pepper to taste
1 chopped anchovy (optional)