Beef Tartar With Aromatic Leaves and Sumac
Ingredients
Directions
Ingredients
10 oz
sirloin trimmed of fat and tendons, preferably slightly aged and marbled
⅔ c
extra-virgin olive oil
2 tsp
dried ground sumac
2 tbsp
hot green pepper, such as serrano or jalapeño, diced
Zest of two lemons
Kosher salt to taste
A handful of mixed greens, such as chrysanthemum, mizuna, mustard flowers, fennel fronds, and finely chopped green onions
4
organic eggs, yolks carefully separated and left whole (whites reserved for another use)
4 tbsp
unsweetened puffed wheat
Beef Tartar With Aromatic Leaves and Sumac
Using powerful aromatic leaves compensates for the absence of mustard, which is not grown in Israel, from the classic tartar recipe. The green leaves inject a hint of freshness into the dish. The leaves suggested here can be replaced with other strong-tasting leaves, such as radish sprouts, rocket, or tarragon, for example.
4 servings
- Using a sharp knife, thinly slice the meat into thin strips, then finely chop the strips until you have a rustic form of “ground beef.” Place the meat in a bowl and add the olive oil, sumac, hot pepper, and lemon zest. Gently mix all of the ingredients together until incorporated, then season with salt to taste.
- Divide the meat equally among four individual serving plates, centering the meat and flattening it with a spoon to obtain a thin round of meat on each plate. Scatter the greens on each plate, place a yolk in the center of each portion, and garnish with the puffed wheat. Finish with another drizzle of olive oil and some coarse salt.