Pair steak tartare with a delicate and fragrant white wine such as South Tyrolean Pinot Grigio, or with a more structured white like Sauvignon Blanc.
Steak tartare with artichoke and pecorino salad
Steak tartare is a very fast dish and much of its appeal depends on it being fresh
Chef Danilo Angè
Difficulty: easy
Method: 35
Chef Danilo Angè
Difficulty: easy
Method: 35
Method
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01 / Prepare the artichokes
Prepare a bowl with cold water and lemon juice
Snip off tips of leaves with thorns
Remove hard outer leaves until reaching the most tender part
Clean artichoke stems and bottoms with a small knife, removing the harder green part
Cut artichokes in half
Remove the fuzzy choke with a corer or small knife
Dip artichokes in water and lemon
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02 / Prepare steak tartare
Let capers desalinate in water
Drain anchovies of oil and finely chop
Remove excess fat from meat
Cut meat into small cubes and put in a bowl
Add grated lemon zest to meat
Add finely chopped marjoram, desalinated capers, and anchovies to meat
Dress with salt, pepper, mustard and extra virgin olive oil
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03 / Finish preparing the artichokes
Drain and dry artichokes
Cut into thin julienne strips
Dress with extra virgin olive oil, salt, and pepper
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04 / To serve
Arrange meat on serving dishes
Place artichokes on top of steak tartare
Top with Pecorino shavings
Garnish with marjoram leaves if desired
Wine pairing
Steak tartare is a very fast dish and much of its appeal depends on it being fresh; advance preparation is therefore not recommended.
Do not buy meat that is not lean; otherwise, it will end up hard, stringy, and difficult to chew.
To avoid oxidation, do not cut the meat in advance. Once cut, season and enjoy it as soon as possible.
Do not use a blender or food processor to cut the meat because it will turn to mush! Cutting it with a knife gives the tartare a very pleasant texture and taste.
The zest is the part of the lemon richest in essential oils and pleasantly fragrances the meat. Do not use the juice, it would cook the meat and create an unpleasant consistency.
If you have leftover tartare that has already been seasoned, you can reuse it in meatballs or ravioli filling.
Use a lean cut of beef; we suggest the prized tenderloin, but other cuts such as rump, bottom sirloin, or whatever else your trusted butcher has available work well too.
You can combine lemon zest with zest from an orange or other citrus fruits.
You can replace the marjoram with basil or chives to your taste, as long as they are fresh.
Combine the tartare with a seasonal vegetable; if artichokes are not available, you can make the tartare with white celery, finely sliced raw fennel, or rocket.
The aged Pecorino gives the dish a strong flavour; you can replace it with Parmigiano Reggiano or another hard cheese of your preference.
Ingredients for 4 people
For the steak tartare
600 g beef tenderloin
Zest of 1 lemon
1 bunch marjoram
30 g capers, desalinated
30 g anchovies in oil, drained
20 g mustard
20 g extra virgin olive oil
For the garnish
4 artichokes
Juice of 1 lemon
120 g aged Pecorino Toscano
20 g extra virgin olive oil
Salt and pepper
Wine pairing
Pair steak tartare with a delicate and fragrant white wine such as South Tyrolean Pinot Grigio, or with a more structured white like Sauvignon Blanc.
