MEDITERRANEAN STEAK TARTARE with sun-dried tomatoes and fresh parsley
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • 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
  1. MEDITERRANEAN STEAK TARTARE RECIPETo 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!
Recipe by philosokitchen at