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    POMEGRANATE STEAK TARTARE with ginger juice and poppy seeds

    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

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 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

     

    « SARDINES PASTA (pasta con le sarde) SICILIAN RECIPE AND HISTORY
    PUMPKIN GNOCCHI RECIPE - how to prepare them homemade! »

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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