POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds
Recipe type: Appetizer
Cuisine: French
Prep time: 
Total time: 
Serves: 4
  • 2 Lb (900 g) Eye of Round beef
  • 3 tbsp pomegranate seeds
  • 8 inches ginger root
  • 8 tbsp extra-virgin olive oil
  • 1tbsp poppy seeds
  • 1 dash black pepper
  • to taste table salt
  1. GINGER VINAIGRETTEFirst of all, peel the ginger root, then grate in a mesh strainer colander sieve placed over a bowl. Now, press the ginger pulp with a spoon to extract the juice. Finally, add the olive oil, a dash of black pepper, and salt as needed.
  2. POMEGRANATE STEAK TARTARETo avoid any foodborne risk, I strongly suggest to freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.Mince the tartare with a chef's knife, then season with the ginger vinaigrette, and poppy seeds, and 2 tbsp of pomegranate seeds. After that, knead the steak tartare until consistent, then shape into 4 portions. Garnish eventually with another tbsp of pomegranate seeds and serve immediately.
Recipe by philosokitchen at https://philosokitchen.com/pomegranate-steak-tartare/