Tiffani Faison’s Steak Tartare with Tonnato Sauce, Chicories, Avocado and Frico, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Tiffani Faison

Steak Tartare with Tonnato Sauce, Chicories, Avocado and Frico

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 6 to 8 servings



Steak Tartare:

Tonnato Sauce:



  1. For the garnishes: Heat oil in a deep-fryer or heavy saucepan to 375 degrees F.
  2. Put the capers in a fine-mesh strainer with a heatproof handle and lower the capers into the oil. Fry until crisp, about 30 seconds. Drain on a plate lined with a paper towel.
  3. Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat.
  4. Process the Parmesan in a food processer until finely ground. Put 3 cups of the Parmesan onto the prepared baking sheet. Bake until melted, about 5 minutes. Remove from the oven, allow to cool and harden and then break the frico into crumbles.
  5. For the steak tartare: Put the diced steak, shallot, parsley, cornichons, olive oil and salt and pepper to taste in a medium bowl. Stir to combine and adjust the seasoning as needed.
  6. For the tonnato sauce: Combine the tuna and its oil, mayonnaise, anchovies, anchovy oil, lemon juice, capers, cornichon juice, garlic, cayenne and salt and pepper to taste in a blender and blend until completely smooth.
  7. For the chicories: Separate the escarole and radicchio leaves and tear them into bite-size pieces. Toss the escarole, radicchio, parsley, avocados, hearts of palm, olive oil and vinegar together in a large bowl. Season with salt and pepper to taste.
  8. Spoon the tonnato sauce on the bottom of a platter. Top with quenelles or small scoops of the tartare and the chicory salad and garnish with the frico crumbles and fried capers.