Rocking that tartare!

[Jacquie]

That’s what I call it.

[amber]

Not-quite-black and blue ahi and chuckeye:

[Debby]

Wow, that looks perfectly delicious!

[Debby]

Reminds me of all the cooking going on at the nuclear power plant while it was under construction…quartz lights were the hot plates for a lot of guys. haha (I was an electrician in my previous life)

[KetoLikeaLady]

Does anyone have a good ZC steak tartare recipe??? I’m not sure what to put in since we don’t use olive oil or capers!

[MableSyrup]

Hi @KetoLikeaLady - try this:

10 ounces fine quality marbled beef, trimmed of gristle, finely cubed, cold
2 large yolks
2 tsp dijon mustard
2 T finely chopped onion
2 T finely chopped parsley
3-4 tsp avocado or other neutral oil
4 dashes Worcestershire sauce
A few anchovy filets (optional)
Pinch of crushed chilies (optional)

Mix everything but beef and yolks. Pour over beef, toss on yolks, and lightly combine with fork. Don’t overwork it, you want the beef to retain some texture. Salt and pepper to taste.

Yum

Steak Tartare Mable

10 ounces fine quality marbled beef, trimmed of gristle, finely cubed, cold 2 large yolks 2 tsp dijon mustard 2 T finely chopped onion 2 T finely chopped parsley 3-4 tsp avocado or other neutral oil 4 dashes Worcestershire sauce A few anchovy filets (optional) Pinch of crushed chilies (optional) Mix everything but beef and yolks. Pour over beef, toss on yolks, and lightly combine with fork. Don’t overwork it, you want the beef to retain some texture. Salt and pepper to taste. Yum