Steak Tartare


Steak Tartare

Try this once and you’ll be addicted. The key to this delicacy is to buy the sirloin from a very good butcher no earlier than the day before you want to use it, so it's at its absolute freshest.


Ingredients Directions

1 pound sirloin steak, trimmed of excess fat
1 1/2 tablespoons minced parsley, plus sprigs for garnish
1 1/2 tablespoons minced red onion
3 teaspoons minced capers, plus whole capers for garnish
1 egg yolk
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon anchovy paste*
1 teaspoon Worcestershire sauce
salt and pepper
1 skinny baguette, thinly sliced and toasted

*Don't be tempted to leave this out, even if you believe "anchovy" is synonymous with  "ruined pizza." You use a small amount, but it makes a big taste difference.

Cut the beef into chunks and pulse in a food processor until just ground. Transfer to a large bowl. Add all the ingredients through the Worcestershire sauce, stirring as gently as possible to avoid turning the meat into mush. Add salt and pepper to taste.

Cover tightly with plastic pressed directly against the surface of the steak tartare and chill in the refrigerator for at least 1 hour.

Just before the party, mound the steak tartare in a chilled bowl and garnish with the sprigs of parsley and whole capers. Serve with thin slices of toasted baguette.

Makes about 2 cups, which translates to about 30 hors d’oeuvres, depending on how thickly your guests slather the steak tartare on the bread.

Make-Ahead Factor

The tartare can be mixed 4 hours ahead (no more than that) and kept covered and refrigerated.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.