Grilled Beef Tartare
Lightly grilled beef gives tartare extra depth while keeping the clean and delicate flavor of the meat. This recipe for grilled beef tartare combines small cube…
Ingredienser
Instructions
Grill the beef sirloin quickly over high heat for about 1 minute on each side, so the meat gets a light crust.
Place the meat in the freezer for about 1 hour, until firm but not frozen through.
Cut the meat into small, even cubes with a sharp knife.
Finely chop shallots, capers, pickles and chives.
Toast the pumpkin seeds lightly in a dry pan if they are not already toasted.
Mix the meat with shallots, capers, pickles and chives.
Fold in olive oil, pumpkin seeds and pickled mustard seeds.
Season with lemon juice, salt and pepper.
Serve the tartare with truffle aioli and fresh cress on top.
Nutrition per serving
Energi ca. 341 kcal
Protein 30.4 g
Fett 23.3 g
Karbohydrater 3.4 g
Fiber 0.8 g
Sukker 2.2 g
Salt 1.3 g
Tips & tricks
Chill the meat well before cutting it into cubes. Firm meat is easier to cut evenly, and the tartare gets a neater texture on the plate.
Did you know?
Grilled beef tartare gets more character than classic raw tartare because the meat gets a light crust before being cut into small cubes. The brief grilling adds aroma without cooking the meat through. Capers, pickled mustard seeds and truffle aioli add acidity, salt and richness around the clean beef flavor.
