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American Buffalo (Bison) Steak Tartare

American Buffalo (Bison) Steak Tartare Ronit Penso4th of July weekend was dedicated mainly to BBQ, and it feels like it’s time for the very opposite of BBQ – Steak Tartare.

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.

Makes: 2
Prep time: 15 minutes
Ingredients:
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.
American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso
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.
American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso
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.
American Buffalo (Bison) Steak Tartare Ronit PensoAmerican Buffalo (Bison) Steak Tartare Ronit Penso American Buffalo (Bison) Steak Tartare Ronit Penso

24 thoughts on “American Buffalo (Bison) Steak Tartare

  1. 13 Spices says:

    I have had Bison before but never a tartar style and I never thought about the name being associated with Tartar sauce- makes sense! I like the ingredients you used, especially the capers….the yolks on top look delicious. If I can’t use Bison, how else could this recipe work? Thx!

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  2. platedujour says:

    I remember this dish from my childhood. It’s still very popular in my country. My mom used to make it with beef and she would chop the onion in small cubes and sparkle the meat with them. The idea was that you had to mix all ingredients yourself and eat the Tartar right away. I tried it a few times and I liked it. In the finest restaurants in Krakow they would chop the meat in front of you :) thanks for sharing this recipe Ronit, it looks great :)

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    • Tasty Eats Ronit Penso says:

      Thank you Marta, I’m glad this recipe brought up nice childhood memories for you. :)

      I find it tastier (and less messier!) to mix all the ingredients a bit before serving. I think the meat benefits from a bit more time with the seasonings. But I would definitely love the idea of the meat chopped in front of me in a restaurant such as the one you’ve described!

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  3. Kathy says:

    Looks tasty! I’ve had kibbe nayeh just before I moved back to the States (Venezuela has a large Syrian population) and it was delicious! Later on I had another raw meat served carpaccio style that was delicious also….it’s all in the freshness and the flavorings. Looks delicious!

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    • Tasty Eats Ronit Penso says:

      The egg yolk with all the condiments are pretty much the ingredients for fresh sauce Tartar. But I find the dish better this way, as in most cases Tartar sauce is too heavy on the oil.
      The Bison meat really gave the dish a new flavor. I think from now on this will be the version I will use.

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  4. Karen says:

    My husband loves tartare and yours sounds like it was seasoned well. I think that is the secret of a good beef or in your case buffalo tartare.

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    • Tasty Eats Ronit Penso says:

      Thank you Karen.
      You’re right – the secret is in the seasoning. On the one hand it has to be bold and flavor the meat, on the other hand, too much of it will totally mask the meats’ natural flavor.
      That is why I think it works better if mixed beforehand.

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  5. lapetitecasserole says:

    Any time I see beef tartar in a menu I cannot resist, I LOVE IT! I’ve never tried to make it by myself… but I should try. Love the ingredients you’ve used to season the meet, especially capers!

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    • Tasty Eats Ronit Penso says:

      Thank you Margherita! :)
      I too love the dish but many times I’ve found it to be too oily or fatty. The version here with Bison is for me the best I’ve tried, as the meat is so flavorful yet lean.
      The capers are actually a traditional addition. They add so much!

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