No cooking, baking or kitchen needed to enjoy this fresh for summer dish. Steak tartare is the perfect appetizer for dinner parties or as a date night dare on the back porch with a bottle of wine. Trey and I enjoyed this simple, yet sophisticated supper with toasted rosemary potato bread, onions from my garden and all topped with a farm-fresh egg. If you like your meat pink, then tickle me tartare.
Steak Tartare
1 lb. high quality beef, diced
1 Tbsp. grapeseed oil
2 Tbsps. parsley, minced
1 sweet bulb onion, minced
1 clove of garlic, minced
Taste of salt
Taste of pepper
1 farm-fresh egg, yolk only
1. Freeze meat for 10-20 minutes to make the meat easier to chop.
2. Combine all ingredients, except egg. Use both hands or a shaper to form the shape of a ball.
3. Finish with yolk of egg in the center. Enjoy with toasted bread or crackers.
*Optional: Add capers as garnish.
LBDujour 