Monday, October 10, 2011


I know many people are squeamish about eating raw meat and raw eggs. The fears are various--salmonella, mad cow, random bacterial infections. I get it it. Ewwwww raw stuff! Germs! Non-heat-induced sterility!

But it is possible to safely enjoy a delicious steak tartare. Just take a few obvious precautions:

-only use fresh meat
-ask your butcher to grind up a steak for you, rather than buying commercial ground beef--beef from chain supermarkets can contain the meat from ~ 1,700 cows! Slightly disturbing.
-prepare the meat in sanitary conditions you dare?

Steak Tartare

2 egg yolks
1 lb steak, ground or minced finely
1 scallion, chopped
3 tbsp olive oil
2 tbsp. ketchup
2 tsp. dijon mustard
1 tsp sriracha
3 tbsp. fresh lemon juice

~Mix ketchup, sriracha, and mustard in a bowl until smooth. Gradually whisk in oil, then lemon juice. Season to taste with salt and pepper.
~Add steak and scallions to the sauce and mix gently with a spoon until combined. Adjust seasonings.
~Divide between two plates, place an egg yolk in the center of each portion, and serve with toast points or fries. Before eating, mix in the egg yolk.