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You are here: Home / Gluten Free / POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds

POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds

10/22/2017 by Filippo Trapella Leave a Comment

Pomegranate steak tartare is a variation of the classic recipe: fresh and merry! I love serving this particular beef tartare as an appetizer of my gatherings: at Thanksgiving or the Christmas dinner is always a success!

POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds

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  • 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

SPICY STEAK TARTARE with ginger juice, pomegranate and poppy seeds

GINGER VINAIGRETTE

First 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.

SPICY STEAK TARTARE with ginger juice, pomegranate and poppy seeds

POMEGRANATE STEAK TARTARE

To 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.

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 🙂

SPICY STEAK TARTARE with ginger juice, pomegranate and poppy seeds

TAKE A LOOK AT THIS:

RATATOUILLE RECIPE – traditional French appetizer and side dish

RATATOUILLE RECIPE - dtraditional French appetizer and side dish

PRINTABLE RECIPE

POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: French
Serves: 4
Ingredients
  • 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
Instructions
  1. GINGER VINAIGRETTE
    First 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 TARTARE
    To 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.
3.5.3226

POMEGRANATE STEAK TARTARE WITH GINGER JUICE AND POPPY SEEDS

 

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes Tagged With: appetizer, christmas, fresh, fuit, gathering, ginger, gluten free, meat, paleo, party, Steak, tartare, Thanksgiving

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