Hand Cut Steak Tartare with Soy Cured Egg Yolk and Home-Made Pickles
Like a work of Art， but it's not hard to cook, come and cook it by yourself :)
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Recipe from Swiss Butchery
用料
| New-Zealand Skirt Steak Grain-fed | 250 gram |
| Leek | 50 gram |
| Basil Dijon mustard | 25 gram |
| Frantoi Cutrera Primo Fine Quality Extra Virgin Olive Oil | 50 ml |
| Kikoman Soy Sauce | 200 ml |
| Mirin | 100 ml |
| Dry Tuna Flakes | 30 gram |
| Organic & Free Range Eggs | 3 pcs |
| Micro Celery | 1 box |
| Kühne Cocktail Cornichons | 25 gram |
| Potato Chips | 100 gram |
| Roasted Sesame Oil | 15 ml |
| White Sesame Seeds | 20 gram |
Hand Cut Steak Tartare with Soy Cured Egg Yolk and Home-Made Pickles的做法
Start the pickling process by boiling 200 ml of white vinegar with 50 gr sugar.
Add any vegetable you like into a jar, pour the vinegar in and let it pickle for a few days.
Boil the mirin and the soy sauce together.
Add the leek and the tuna to the mix and let it infuse overnight.
Take the mixture that was prepared yesterday out of the fridge, break the eggs and put the egg yolk in the soy sauce marination for 4 to 6 hours.
The egg yolk will confit naturally and give a creaminess to the tartare mix .
Hand cut the skirt steak into small pieces.
Put the meat in the fridge to let it rest for a while.
Before eating, put the meat in a mixing bowl together with the sesame oil, white sesame, olive oil, mustard and one spoon of the egg margination.
Don't be shy to use your hands here and mix everything together properly!
Add the egg yolk on the top.
Garnish the steak tartare with some herbs
Enjoy!
小贴士
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