Description
This Spicy Beef Tartare recipe features tender sirloin steak cubes mixed with crispy fried capers, Calabrian chili, shallots, and seasoning, served with a vibrant Calabrian Chili Aioli. It’s a sophisticated, cold appetizer perfect for those who appreciate bold flavors and elegant presentation.
Ingredients
Scale
Beef Tartare
- 8 ounces sirloin steak (cut into ¼-inch cubes, or top-round beef)
- 3 tablespoons capers (drained)
- 2 tablespoons avocado oil (or any light oil)
- 2 teaspoons Calabrian chili (drained and finely chopped)
- 2 tablespoons shallots (finely chopped)
- 4 teaspoons Worcestershire sauce
- 1½ tablespoons grainy mustard
- ½ teaspoon flaky sea salt (more to taste)
- 2 egg yolks (fresh)
- 2 teaspoons chives (finely chopped for serving)
Calabrian Chili Aioli
- 1 teaspoon Calabrian chili (drained)
- 2 tablespoons mayonnaise
Instructions
- Prepare the Beef: Place the sirloin steak cubes on a small plate and freeze for about 20 minutes until slightly firm. Once chilled, slice the beef into ¼-inch strips and then into ¼-inch cubes. Place the cubed beef back on a plate and refrigerate while preparing the other ingredients.
- Fry the Capers: Dry the capers thoroughly with a paper towel. Heat avocado oil in a small pan over medium heat, then add the capers. Fry for 2-3 minutes, stirring frequently until they become crispy. Remove the capers and drain on a paper towel-lined plate to cool completely.
- Mix Tartare Ingredients: In a mixing bowl, combine the finely chopped Calabrian chilies, fried crispy capers, finely chopped shallots, Worcestershire sauce, and grainy Dijon mustard. Stir to incorporate all ingredients evenly.
- Combine with Beef: Add the chilled beef cubes to the bowl along with flaky sea salt. Mix thoroughly to combine, tasting and adjusting salt or adding extra Calabrian chili for more heat if desired.
- Make Calabrian Chili Aioli: In a mason jar or small container, combine the drained Calabrian chili and mayonnaise. Use a stick blender to blend until smooth and creamy.
- Assemble the Tartare: Chill the serving plates. Using a pastry brush, paint a stroke of the Calabrian Chili Aioli on each plate. Place a round mold on top and spoon the steak tartare mixture inside, then carefully remove the mold to retain the shape.
- Finish and Serve: Top each tartare with a fresh egg yolk, a sprinkle of flaky sea salt, and finely chopped chives. Serve immediately chilled with crostini or crackers of your choice.
Notes
- Use the freshest beef possible since this dish is served raw.
- If you prefer a milder flavor, reduce or omit the Calabrian chili.
- Ensure capers are well-drained and dried before frying to achieve crispiness.
- Keep all ingredients chilled until just before serving to maintain freshness and safety.
- To make this recipe gluten-free, verify that Worcestershire sauce used is gluten-free.
