Beef Tartare
This recipe uses a Himalayan salt plate for seasoning and then serving beef tartare. The water released from the beef naturally pulls the salt out of the plate. We suggest refrigerating the meat on the plate for 30 minutes to 1 hour, but adjust the time according to your taste, keeping in mind that the longer the food sits, the saltier it will become. You can always finish the dish with a touch of sea salt just before serving.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz. New York strip steak, fat cap removed, sinew trimmed
- and meat cut into small dice
- 1 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. finely chopped shallot
- 1 1/2 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup capers, drained and roughly chopped
- 1 tsp. Worcestershire sauce
- 2 or 3 dashes hot sauce, such as Tabasco, plus more, to taste
- 1 egg yolk
- Freshly cracked pepper, to taste
- Crostini for serving