Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tartar Steak Guanajuato Style

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  • Level: Easy
  • Yield: 6 servings
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1 3/4 pounds very fresh beef fillet, finely ground

1 cup minced white onion

1/2 cup capers, rinsed, drained, and finely chopped

4 serrano chiles, stemmed, seeded, and minced

1/2 bunch cilantro, leaves only, coarsely chopped

2 teaspoons Worcestershire sauce

2 teaspoons extravirgin olive oil

Dash of Tabasco

1/2 bunch parsley, leaves only, coarsely chopped

6 very fresh egg yolks

12 limes, halved

Toast triangles, for serving


  1. In a very cold mixing bowl, combine the ground beef, onion, capers, chiles, cilantro, Worcestershire, olive oil, and Tabasco. Mix together briefly with your hands until all the ingredients are well distributed. Form the mixture into 6 loose round patties. Place a patty in the middle of each of 6 chilled appetizer plates, make a well in the center of each, and scatter some parsley around the edge of each plate. Nestle an egg yolk in the center of each patty and garnish each plate with lime halves and toast triangles. Serve immediately.

Cook’s Note

We caution the use of raw eggs, unless you are absolutely sure they are very fresh.

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