Modern Twist on Steak Tartare

By lorik

Recipe from the Tasting Table Test Kitchen

Look for light to no marbleing in the steak, with little connective tissue, opt for a deep red, lean steak.

Ingredients

• 1/2 pound beef sirloin, chilled in the freezer for 15 minutes
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1 teaspoon olive oil
• 1 1/2 teaspoons finely grated lemon zest
• 1 tablespoon, plus 1 teaspoon, minced shallots
• 3/4 teaspoon fish sauce
• 1 teaspoon sherry vinegar
• 2 teaspoons egg yolk or creamy goat cheese
• 2 tablespoons crushed kettle potato chips (1/2 ounce or 6 to 8 small chips)
• 2 tablespoons finely grated Parmesan
• 2 small button mushroom caps, thinly sliced using a mandoline

Preparation

Step 1

1. Refrigerate a medium mixing bowl while you slice the beef. Using clean strokes and cutting against the grain, slice the tenderloin into 1/16-inch cubes —not smashing or chopping. Place the meat into the chilled bowl and chill in the fridge until ready to serve, no more than 20 minutes.

2. Just before serving, combine the beef with the crushed red pepper and salt, using the rounded edge of a small spoon to mix in. Add the olive oil, lemon zest and shallots, and gently toss. Add the fish sauce, vinegar and egg yolk, and toss 2 to 3 times, being careful not to over-stir. Gently fold in the crushed potato chips. To serve, divide the tartare among 4 plates and sprinkle with the Parmesan. Layer the mushrooms over top and serve immediately.