When thinking about the countless steaks I’ve eaten it’s hard to think I was once a vegetarian. That fact actually makes me think about steak tartare differently.
Firstly it is important, as always, to buy a good steak and preferably one that has been dry aged for a minimum of 28 days. You do want some fat so a sirloin is perfect. We are ditching the classic Tabasco, Worcestershire and egg yolk for more unorthodox ingredients. Just think gently hot, garlicky and Unami.
Serves: 1
Time: 30 Minutes
Tartare
150g of Sirloin Steak
1 tablespoon of Lime Juice
1 teaspoon of Pul Biber
1/2 teaspoon of Nigella Seeds
1/2 teaspoon of Flaky Salt
1 Spring Onion
Miso Aioli
1 teaspoon of Barley Miso
1 Egg Yolk
120ml of Vegetable Oil
1 tablespoon of Lime Juice
1/4 teaspoon of Salt
1/4 Garlic
Garnish
1 slice of Wheaten Bread
2 tablespoons of Butter
1 tablespoon of Beef Dripping
1/2 clove of Garlic
1. In a blender or food processor blend the bread to a fine crumb.
2. In a pan on a medium heat melt the butter and beef dripping. Grate in the half clove of garlic. Cook for 1 minute
3. Add the bed crumbs and continue cooking for 3-4 minutes until well toasted. Remove from the pan to cool.
4. Place the steak in the freezer for 10 minutes.
5. Meanwhile, make the miso aioli by by adding the egg yolk to the lime juice and whisk. Then with an immersion blender add the oil slowly whilst blending to produce a fully incorporated mayonnaise.
6. Grate 1/4 of a garlic clove into the mayonnaise with the salt and miso. Mix until smooth.
7. Remove the steak from the freezer and thinly slice in long strands. Gather the strands and cut in small pieces.
8. Thinly slice the greens of the spring onion.
9. Toss the steak with nigella seeds, Pul biber, salt, lime juice and spring onion.
10. Put a tablespoon of the mayonnaise at the bottom of a bowel or plate. Assemble the steak on top. Place another tablespoon of the mayonnaise on top.
11. Sprinkle with the bread crumb. Add extra salt or pul biber as required. Serve.
Recipes from my kitchen, Edinburgh, Scotland 