Beef Tartare, Endive and French Onion Dip

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Beef Tartare:

One 2-pound grass-fed hanger steak

2 tablespoons extra-virgin olive oil 

1 teaspoon piment d'Espelette 

1 bunch chives, minced 

Kosher salt and freshly ground black pepper 

Cheese:

1/2 pound Gruyere

French Onion Dip: 

1 tablespoon olive oil

3 medium yellow onions, thinly sliced 

1 cup sour cream 

Kosher salt and freshly ground black pepper

Crispy Onions:

2 quarts canola oil

2 medium yellow onions, thinly sliced 

2 cups buttermilk 

2 cups all-purpose flour 

Kosher salt 

2 heads Belgian endive