STEAK TARTARE
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.
BEEF TARTARE BURGER
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, burgers, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 16
Steps:
- If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put beef, shallot, garlic, capers and anchovy, if using, into a food processor and pulse until coarsely ground - finer than chopped, but not much. Put it into a bowl with parsley, Tabasco sauce and Worcestershire sauce, and sprinkle with salt and pepper. Mix gently, then taste and adjust seasoning. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
- To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
- Garnish with chopped medium-cooked egg, capers, whole anchovies, diced sweet white onion, chopped parsley and peeled lemon slices.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 2 grams
STEAK TARTARE
The curative powers of raw meat are often cited and frequently lampooned - I'm thinking of the guy slumped back in his chair, after the brawl, with a fat raw steak on his mangled black eye. I can't speak to that, but a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o'clock in the afternoon on New Year's Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. The strong-flavored pumpernickel bread is a family nostalgia that has become a beloved preference. The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious.
Provided by Gabrielle Hamilton
Categories dinner, lunch, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place the trimmed beef in the freezer for 20 minutes while you prep the rest of the ingredients. Meanwhile, butter the bread, wall to wall, then slather the mustard evenly among the two buttered slices. Finish each slice with a healthy schmear of the Vegemite.
- In a bowl, toss the red onion slices with a healthy pinch of salt, allowing the rings to separate, and soften a bit from the salting. Add the capers with a bit of their brine and the cress, celery leaves and parsley, and toss well, making a little salad.
- Working quickly, remove the meat from freezer. It will now be firm and easy to cut. Slice into 1/8-inch-thin slices. (We often wear doubled-up latex gloves to help keep the heat from our hands from transferring to the beef. The warmer the meat, the more difficult to cut beautifully. Also, this is the occasion for your sharpest knife.) Shingle the meat slices ever so slightly, and slice into 1/8-inch matchsticks.
- Turn your cutting board 180 degrees, and cut the matchsticks into 1/8-inch tiny dice, resembling the cut called brunoise.
- Transfer your elegantly hand-chopped meat to a glass, stainless or ceramic bowl, and season with the Worcestershire sauce, a couple pinches of coarse kosher salt and a few good grinds of black pepper, and toss together distributing the seasoning, using a fork.
- Distribute the seasoned beef evenly between the two slices of buttered, seasoned bread, and form into a patty, more or less, still using the fork. Arrange the salad over the beef artfully, distributing evenly between the two portions. Give the whole enterprise a healthy finishing grind of black pepper.
- Nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating. If using cooked yolk, microplane the yolk over the tartare to finish.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 901 milligrams, Sugar 5 grams, TransFat 0 grams
More about "steak tartare burgers recipes"
BEEF TARTARE BURGER RECIPE - FOOD REPUBLIC
From foodrepublic.com
Author Food RepublicEstimated Reading Time 1 min
CLASSIC STEAK TARTARE | RICARDO
From ricardocuisine.com
5/5 (67)Calories 285 per servingCategory Appetizers
STEAK TARTARE - AUSTRALIAN BEEF - RECIPES, COOKING TIPS …
From australianbeef.com.au
HOW I REVAMPED ALTON BROWN’S STEAK TARTARE INTO A BURGER
From sliceofjess.com
CLASSIC STEAK TARTARE RECIPE: HOW TO MAKE STEAK TARTARE
From masterclass.com
STEAK TARTARE - WIKIPEDIA
From en.wikipedia.org
NIGELLA'S STEAK TARTARE RECIPE - BBC FOOD
From bbc.co.uk
SEARED STEAK TARTARE WITH ROSEMARY RECIPE | BON APPéTIT
From bonappetit.com
ULTIMATE STEAK TARTARE RECIPE (BEEF TARTARE) - A SPICY …
From aspicyperspective.com
5/5 (7)Total Time 20 minsCategory Appetizer, Side Dish, SnackPublished Apr 21, 2023
BEEF TARTARE BURGERS - FRAMED COOKS
From framedcooks.com
Reviews 4Category DinnerCuisine AmericanTotal Time 20 mins
MENU — 112 EATERY
From 112eatery.com
A HISTORY OF THE BURGER: FROM ANCIENT ROME TO THE DRIVE-THRU
From foodandwine.com
STEAK TARTARE - THE 'RAW BURGER' : 3 STEPS (WITH PICTURES ...
From instructables.com
BEST ANTHONY BOURDAIN'S STEAK TARTARE RECIPES - FOOD …
From foodnetwork.ca
HOW TO MAKE A CLASSIC BISTRO-STYLE STEAK TARTARE AT HOME
From newyorker.com
STEAK TARTARE | ENTREE RECIPES | SBS FOOD
From sbs.com.au
WHO INVENTED THE HAMBURGER? HISTORY DOESN'T REALLY KNOW
From thespruceeats.com
HOW TO MAKE STEAK TARTARE AT HOME - FOOD & WINE
From foodandwine.com
HISTORY AND LEGENDS OF HAMBURGERS - WHAT'S COOKING AMERICA
From whatscookingamerica.net
STEAK TARTARE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #for-1-or-2 #very-low-carbs #main-dish #beef #australian #oven #dinner-party #broil #stove-top #dietary #low-carb #low-in-something #meat #steaks #taste-mood #savory #equipment #number-of-servings #presentation #served-hot
You'll also love