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!
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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
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.
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 🙂
TAKE A LOOK AT THIS:
RATATOUILLE RECIPE – traditional French appetizer and side dish
PRINTABLE RECIPE
- 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
- 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. - 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.
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