Steak Tartare is a classic recipe in many cuisines, from Europe to Levantine countries. Probably the most famous Tartare originates from France (here the recipe), but to season raw meat the sky is the limit! Here a particular Tartare made with the typical Mediterranean flavors!
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- 2 Lb (900 g) Eye of Round beef
- 1 organic lemon
- 1 tbsp capers in vinegar
- 6 sun-dried tomatoes (here my homemade recipe)
- 2 tsp anchovies paste (optional)
- 1 tbsp minced fresh parsley
- 1 clove garlic
- 1/2 tsp black pepper
- to taste table salt
MEDITERRANEAN STEAK TARTARE RECIPE
To avoid any food-borne risk, I strongly suggest freezing the meat 3 days before preparing the Tartare. After this time, thaw the meat in the fridge and use it as soon as possible.
First of all, grate the lemon skin (only the yellow part), then squeeze the juice. Now, add the olive oil and optionally the anchovies paste, then whisk until consistent.
After that, mince the parsley leaves along with the capers, the garlic, and the sun-dried tomatoes (if you want to make them homemade, here the recipe).
At this point, mince the meat, and combine with the herbs and tomatoes mixture.
Finally, pour the lemon and oil vinaigrette on the meat, add salt and pepper to taste, then shape into little balls and serve immediately!
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
Pan fried mini bell peppers, marinated with garlic and basil
PRINTABLE RECIPE
- 2 Lb (900 g) Eye of Round beef
- 1 organic lemon
- 1 tbsp capers in vinegar
- 6 sun-dried tomatoes
- 2 tsp anchovies paste (optional)
- 1 tbsp minced fresh parsley
- 1 clove garlic
- 1/2 tsp black pepper
- to taste table salt
- MEDITERRANEAN STEAK TARTARE RECIPE
To avoid any food-borne risk, I strongly suggest freezing the meat 3 days before preparing the Tartare. After this time, thaw the meat in the fridge and use it as soon as possible.
First of all, grate the lemon skin (only the yellow part), then squeeze the juice. Now, add the olive oil and optionally the anchovies paste, then whisk until consistent.
After that, mince the parsley leaves along with the capers, the garlic, and the sun-dried tomatoes (if you want to make them homemade, here the recipe).
At this point, mince the meat, and combine with the herbs and tomatoes mixture.
Finally, pour the lemon and oil vinaigrette on the meat, add salt and pepper to taste, then shape into little balls and serve immediately!
This steak tartare looks so beautiful, I love anything that uses capers and sun-dried tomatoes…superb recipe
Thank you Albert!