Steak Tartare
Steak tartare is hands down my favorite dish of all time. It’s the perfect expression of meaty goodness: raw? Why yes it is. Potential danger due to consumption of pathogenic organisms? Yes there is. Can this danger be mitigated by judicious shopping, handling and preparation? Yes it can. Hey, life is risky business, but steak tartare is, in my estimation, well worth the gamble.This recipe first appeared in Season 1 of Good Eats: The Return.
- Time: 25 min
- Servings: 4
Source: Alton Brown
Ingredients
- ounces top sirloin, cleaned and trimmed
- teaspoons sherry vinegar
- teaspoon dry mustard
- large egg yolks
- light olive oil
- tablespoons finely diced shallots
- celery leaves, finely chopped and divided
- tablespoons finely chopped fresh parsley, divided
- tablespoons small, brined capers, drained and unrinsed
- teaspoon kosher salt