Name: Spicy Beef Tartare with Calabrian Chili Aioli Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 1 ½ tablespoons grainy mustard; ½ teaspoon flaky sea salt (more to taste); 2 egg yolks (fresh); 2 teaspoons chives (finely chopped, for serving); 1 teaspoon Calabrian chili (drained); 2 tablespoons mayonnaise

Ingredients

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

1 ½ tablespoons grainy mustard

½ teaspoon flaky sea salt (more to taste)

2 egg yolks (fresh)

2 teaspoons chives (finely chopped for serving)

1 teaspoon Calabrian chili (drained, for aioli)

2 tablespoons mayonnaise

Instructions

Step 1: Place the beef on a small plate and freeze until slightly firm, about 20 minutes. Slice the chilled beef into ¼-inch slices, then into ¼-inch strips, and finally into ¼-inch cubes. Place the cubes on a plate and refrigerate while preparing the other ingredients.

Step 2: Pat the capers dry with a paper towel. Heat avocado oil in a small pan over medium heat. Add the capers and fry, stirring occasionally, for 2 to 3 minutes until crispy. Remove and drain on a paper towel-lined plate. Let cool completely.

Step 3: In a mixing bowl, combine finely chopped Calabrian chilies, fried capers, shallots, Worcestershire sauce, and grainy mustard. Mix well to combine.

Step 4: Add the diced beef and flaky sea salt to the bowl. Mix thoroughly to incorporate all ingredients. Taste and adjust salt or add more Calabrian chili if you prefer extra heat.

Step 5: To make the Calabrian Chili Aioli, combine 1 teaspoon of Calabrian chili and mayonnaise in a small jar. Blend with a stick blender until smooth and creamy.

Step 6: Chill your serving plates. Using a pastry brush, paint a wide stroke of the Calabrian Chili Aioli across each plate.

Step 7: Place a round mold on the plate and spoon the steak tartare mixture inside the mold. Remove the mold carefully to hold the shape.

Step 8: Top the tartare with a fresh egg yolk. Sprinkle a little flaky sea salt and finely chopped chives on top. Serve immediately with crostini or crackers.

Tips & Variations

Use the freshest beef possible and keep it very cold to ensure safety and texture.

Substitute avocado oil with grapeseed or light olive oil if preferred.

Add a squeeze of lemon juice or a dash of hot sauce for additional brightness and heat.

For a milder version, reduce the amount of Calabrian chili or omit it entirely.

Try serving with toasted baguette slices or simple crackers for added crunch.

FAQs

Is it safe to eat raw beef in tartare?

Yes, as long as the beef is very fresh, kept cold, and handled with clean utensils. Using high-quality cuts like sirloin or top-round from a trusted source reduces risk.

Can I make the aioli without a blender?

Yes, you can whisk the mayonnaise and Calabrian chili thoroughly by hand until smooth, though a stick blender makes the process quicker and creamier.