Beef flank tartare
Saturday 21 June 2008
Most people (and restaurants) are obsessed with using the best tender cuts for steak tartare. Firstly, the really tender cuts don't have that much flavour, and secondly, they're bloody expensive. The natural grain of a flank or skirt lends itself perfectly to the meat being chopped into tartare.
500g very fresh lean fillet, sirloin or topside steak, flank or skirt, finely chopped
2-3 medium shallots, peeled, halved and very finely chopped
50g capers, drained, rinsed and finely chopped
50g gherkins, finely chopped
1/2tbsp tomato ketchup
2tsp Worcestershire sauce
A few dashes of Tabasco
1tbsp olive oil
Salt and freshly ground black pepper
With a very sharp chopping knife, slice the meat into very thin strips along the grain of the meat, and then chop it again as finely as possible. Mix all of the ingredients together and season to taste. You may wish to add a little more Tabasco, ketchup or Worcestershire sauce, it's up to you. Spoon the steak tartare on to a plate or, if you prefer, push it into a ring mould. Serve with a leaf salad and chips, or toast, and a single egg yolk.
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