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Steak Tartare
Steak Tartare
Steak tartare is a classic French bistro dish consisting of raw beef finely diced and mixed with a vinegary mustard sauce, capers, and cornichons; served with toasted baguette, French fries, or a dinner salad. It can be eaten as an appetizer or as a main course.While being very easy to prepare, there are a couple of really important factors that can make or break you dish. The most import part of tartare is the quality of the cut and the handling of the beef. I recommend using either top sirloin or filet mignon for the beef. The beef has to be freshly cut the same day you plan to make tartare on a cleaned surface. It needs to be treated like sashimi grade sushi. Since bacteria can be found in beef fat, it has to be lean as possible since you’re eating it raw. When finely dicing the beef at home, it helps to place the beef in the freezer for an hour to firm it up. The beef needs to be diced no more than 1/4” thick pieces. Lastly, steak tartare is not meant for leftovers.
Servings: 2
Equipment
- food processor
Ingredients
- 8 oz top sirloin or filet mignon
- 1 small shallot finely chopped
- 1 tbsp capers finely chopped
- 1 tbsp cornichons finely chopped
- 1 tbsp parsley finely chopped
- 1 egg yolk
- 1 1/2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 2 tsp vegetable oil
- 2 tsp Worcestershire sauce
- 1 shake hot sauce
- salt and pepper to taste
- baguette sliced and toasted
Instructions
- Place the beef in the freezer for 1 hour to firm up for slicing. Cut the beef into small cubes; slightly less than 1/4”.
- Mix together the rest of the ingredients in a bowl.
- Fold in the beef. Mix thoroughly.
- Place the steak tartare in a small bowl to mold into shape.
- Flip the bowl onto a plate and serve with a toasted sliced baguette.
Greek Marinated Grilled Shrimp
Greek Marinated Grilled Shrimp
This is a pretty standard Greek marinade for shrimp. Since the marinade has lemon zest, you will only want to marinate the shrimp for no more than 15 minutes or the acidity of the zest will start to cook the shrimp. This marinade is also great on most types of fish and seafood, as well as chicken.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- 4 garlic cloves minced
- 1 lemon zested
- 1 tsp Greek oregano
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
Instructions
- Mix together the marinade ingredients and toss with the shrimp. Marinate for 15 minutes.
- Skewer up the shrimp.
- Let your charcoal turn gray in your chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the shrimp directly over the charcoal.
- Grill the shrimp for 3 minutes a side.
Lemon Garlic Swordfish
Lemon Garlic Swordfish
I’m a huge fan of swordfish: the true chicken of the sea. Swordfish is an oily, firm-fleshed fish that takes on whatever you season it with. This lemon garlic butter sauce is so flavorful; adding richness to this fish. If you aren’t a fan of swordfish, you can substitute salmon, opah, sable, or any other firm fleshed fish.
Equipment
- oven-safe sauté pan
Ingredients
- 12 oz swordfish steak
- salt and pepper to taste
- 1 tbsp olive oil
Lemon Garlic Sauce
- 2 tbsp butter
- 1 tbsp garlic chives finely chopped
- 3 garlic cloves minced
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 pinch salt
- 1 pinch cracked black pepper
Instructions
- Pat the swordfish dry with paper towels. Season both sides with salt and pepper.
- Heat up the olive oil in an oven-safe sauté pan over medium heat. Add the swordfish steak to the sauté pan.
- Cook for 3 minutes a side. Place the pan in a preheated 400° oven for 10 minutes.
- While the swordfish is in the oven, cook the lemon garlic sauce ingredients in a small sauté pan over medium low heat for 5 minutes.
- Pull the swordfish out of the oven and pour the lemon garlic sauce over.
