Description
This Spicy Beef Tartare recipe features tender, finely cubed sirloin steak mixed with crispy fried capers, Calabrian chili, and shallots, bound together with grainy mustard and worcestershire sauce. Served chilled with a vibrant Calabrian chili aioli and topped with a fresh egg yolk and chives, this dish offers a bold and refreshing appetizer perfect for spice lovers.
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
- 1 ½ 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 on a small plate and freeze it for about 20 minutes until it firms up slightly. This makes it easier to cut. After chilling, slice the beef into ¼-inch slices, then cut into ¼-inch strips and finally into ¼-inch cubes. Place the cubed beef on a plate and refrigerate while preparing the other ingredients.
- Fry the capers: Dry the drained capers with a paper towel. Heat the avocado oil in a small pan over medium heat. Add the capers and fry for about 2-3 minutes, stirring frequently until the capers become crispy. Remove the capers and drain them on a paper towel-lined plate to cool completely.
- Mix the tartare base: In a mixing bowl, combine the finely chopped Calabrian chilies, cooled crispy capers, chopped shallots, Worcestershire sauce, and grainy mustard. Mix well to combine the flavors.
- Add the beef and seasoning: Add the cubed beef and flaky sea salt to the bowl. Mix gently but thoroughly to incorporate all ingredients. Taste and adjust salt or add more Calabrian chili if a spicier kick is desired.
- Prepare the Calabrian Chili Aioli: In a mason jar or small container, add the Calabrian chili and mayonnaise. Use a stick blender to blend until smooth and creamy.
- Assemble the tartare: Chill the serving plate beforehand. Using a pastry brush, paint a stroke of Calabrian chili aioli onto the plate. Place a round mold on top and spoon the steak tartare mixture inside it. Carefully remove the mold to form a neat shape.
- Finish and serve: Top the tartare with a fresh egg yolk, sprinkle with additional flaky sea salt and finely chopped chives. Serve immediately chilled with crostini or crackers of your choice.
Notes
- Use very fresh, high-quality beef to ensure safety and optimal flavor as this dish is served raw.
- Freezing the beef briefly helps to slice it thinly and uniformly.
- Frying the capers adds a delightful crunch and intensified flavor to the tartare.
- Adjust the level of Calabrian chili to your preferred spice tolerance.
- The egg yolk adds richness; ensure it’s fresh and safe to consume raw.
- Serve the tartare immediately after assembly to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Keywords: Beef Tartare, Spicy Beef Tartare, Calabrian Chili, Raw Beef, Appetizer, Italian, Egg Yolk, Capers
