Steak tartare is a classic dish made of fresh chopped meat, seasonings and egg yolk, served raw. It is traditionally made with beef, yet, as it’s still 4th of July weekend, I’ve decided to use American Buffalo (actually Bison) meat instead of beef. The result was even better than the original.
Originally, the chopped meat was served with the condiments or Tartar sauce on the side (hence the name). Here I use a version in which the meat served already seasoned, as I think it is more flavorful this way. You can, of course, switch back to the original and serve all the seasonings on the side.
Bison is raised mostly in the free-range farms and is grass-fed, therefore has leaner meat compared to beef, that can dry fairly quickly when cooked. So steak tartare is actually a great way to keep its unique texture and flavor.
If you’re using vacuum packed meat, take it out of the vacuum bag about an hour before serving. Wash quickly and pat dry with paper towels. Cover and keep in the fridge until ready to use.
Alaea, Hawaiian red salt, adds an earthy flavor to this earthy meat, but can be replaced with any other salt you like.
Prep time: 15 minutes
8 oz (225 grams) Top sirloin Buffalo (Bison) steak
1 medium size shallot
2 Tbs capers, drained
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp extra virgin olive oil
½ tsp salt (I use Diamond Kosher salt)
½ tsp Hawaiian red salt (Alaea)
½ tsp freshly ground 4 pepper mix
2 high quality egg yolks
To serve: toasted baguette slices or crackers
1. Place the meat on a cutting board and trim off the silver skin, if needed. Cut with a heavy, sharp knife, into small cubes and place in a bowl.
2. Small dice the shallots and roughly chop the capers. Add to the bowl, with the rest of the ingredients, expect the yolks. Mix gently. Taste and adjust seasoning if needed.
3. Shape into two patties and place in a serving plate or wide bowl. Press the center gently and place the egg yolks on. Sprinkle with a bit of Alaea salt and pepper. Serve immediately.