Steak Tartare

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  • Level: Easy
  • Total: 30 min (includes freezing time)
  • Active: 25 min
  • Yield: 4 servings
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16 ounces top sirloin, cleaned and trimmed

2 teaspoons sherry vinegar 

1/2 teaspoon dry mustard 

2 large egg yolks 

1/4 cup light olive oil 

6 tablespoons finely diced shallots 

2 tablespoons small, brined capers, drained and unrinsed 

1 teaspoon kosher salt 

1/4 cup celery leaves, finely chopped and divided 

2 tablespoons fresh parsley, finely chopped and divided 

1 teaspoon freshly grated lemon zest


Special equipment:
a 3 3/4-inch pastry ring, food processor (optional)
  1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
  2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
  3. Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
  4. With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.