salad and seasoning for the tartare, reserve covered with damp paper
Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
Form the mixture into serving portions just as you would beef steak tartare.
Decorate with fish roe and springs of dill.
Serve with toast.
e sure to keep the Steak Tartare refrigerated until ready to serve
Place a little grease in frying pan; add a steak.
Let fry until brown on both sides, about 15 minutes.
Fill another pan with water and bring to boil.
Take steak out of frying pan and place in water.
Cook in water until you break one open and it's not red in center.
Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
f required.
PREPARE THE STEAK:
Take the finely sliced
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
ree to use your own recipe or store bought, we just
Partially freeze steak and slice diagonally across grain into 3\" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.)
Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.
Stir in sour cream; cook until heated throughly (do not boil.) Serve over warm angelhair pasta and garnish with parsley.
In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
Petrossian.
il over each side of steak. Sprinkle the steaks generously with
For the sauce, mix together the soy sauce and sherry. Season. Add the oil and chili sauce then mix in the ginger, chives, sesame seeds and chili pepper. Stir in the diced steak, mixing well to coat it in the sauce. Sprinkle with the spring onions to serve.
Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.
ix well.
Form the tartare into 4 oz rounds, about
For the beef tartare:
Fill a large bowl
In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
Preheat grill to medium heat.
Remove steak from bag; discard marinade.
Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.
ooking time.
Season the steak with black pepper. Heat 2
This recipe works best on a grill
Prick the steak all over on both sides
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS