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
Put steak strips, flour, salt and pepper in crock-pot.
Stir well to coat steak.
Add all remaining ingredients.
Cover and cook on high for 1 hour, then turn to low for 8 hours or high for 5 hours.
Serve with rice.
Marinate flank steak in French dressing for several hours. Remove flank steak from marinade and broil on both sides. Transfer to platter and slice diagonally into 1/4-inch strips. Spoon Roquefort butter over meat.
Sprinkle flank steak with garlic.
Pierce steak with fork. Marinate for 3 to 4 hours.
Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes.
Slice on diagonal (very important).
This is a melt in your mouth entree.
We love this and it is inexpensive.
Heat oven to 450 degrees.
Place fries in single layer on foil-lined baking sheet; sprinkle with Mediterranean seasoning. Bake 20 minutes, or until crispy.
In bowl, combine mayonnaise, shallots, lemon juice, garlic, mustard, anchovies and pepper; serve wtih steak fries.
For French Onions: In a 10-inch
or well done. Season each steak with salt and pepper, and
ightly salt and pepper the steak on both sides; place in
ith pita bread or crusty french bread, YUM!
ree to use your own recipe or store bought, we just
ogether 1/3 cup condensed French onion soup with ground beef
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.
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.
or in the broiler, grill steak to desired degree of doneness
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
r more before frying your steak, place in a bowl with
0 minutes.
Top each steak with a tablespoon of butter