Name: Steak Tartare
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Special equipment:

a 3 3/4-inch pastry ring, food processor (optional)

Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
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.
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.)
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.