American Buffalo (Bison) Steak Tartare

4th 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, mixed and 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’ve 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 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. Try it and enjoy.

Notes:

* 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 specialty salt you prefer.

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 used Diamond Kosher salt)
½ tsp Alaea Hawaiian red salt (see notes)
½ tsp freshly ground 4 peppers mix
2 very fresh (preferably organic) 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, except for the egg yolks. Mix gently. Taste and adjust seasoning if needed.

3. Shape into two patties and place in a serving plate or wide serving bowl. Press the center gently and place the egg yolks on it. Sprinkle with a bit more of Alaea salt and pepper. Serve immediately.