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Steak Tartar


Steak TartarSteak Tartar

12 ounces Very fresh eye round or Filet ¼ inch dice
1 egg yok
1 tablespoons Gherkin pickles, 1/8 inch dice
1 tablespoon capers, drained, chopped fine
2 tablespoons Italian parsley, chopped fine
½ teaspoon Worchestshire
1/8 teaspoon Hot sauce
1 teaspoon Dijon mustard
1 teaspoon Brandy
Kosher salt
Crispy capers
Cocktail toast squares (made or purchased)

Mix together all ingredients. Season to taste with salt and chill until ready to serve. Garnish with crispy capers and serve with cocktail toast squares

To make cocktail squares: Cut slices of white bread into 2 X 2 inch squares. Drizzle with a tiny bit of olive oil and season with a pinch of salt. Toast in a 250 degree oven in a single layer on a cookie sheet until the bread is crunchy and barely golden. Allow to cool.

Crispy capers: Drain capers, discard liquid. Submerge capers in a bowl with 50% AP flour and 50% cornstarch. Allow to sit for 24 hours. Shake off excess flour/cornstarch mixture and fry at 350 degrees until browned and crispy, about 8 minutes.

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Don Pablo Badia Spices Whole Foods