The Chef

Restaurants

Meals

Drinks

Restaurants›The Kitchen American Bistro›Carne Asada Tartare* Recipe

Carne Asada Tartare* Recipe

Name: The Kitchen American Bistros CARNE ASADA TARTARE* Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 0.5 lb skirt steak or flank steak, very cold; 1 tbsp shallot, finely minced; 2 tbsp fresh cilantro, stems removed and finely chopped; 0.5 tsp jalapeño, seeds removed and finely minced; 1 tbsp fresh lime juice; 1 tsp extra-virgin olive oil; 0.75 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.25 cup sour cream; 0.25 cup Mexican crema or crème fraîche; 1 tsp lime zest; 1 tbsp lime juice; 0.25 tsp salt; 1 each ripe avocado (peeled, pitted); 2 tbsp heavy cream (cold); 0.5 tbsp lime juice; 0.25 tsp salt; 0.125 tsp ground white pepper; 2 each large egg yolks (separated carefully); 2 tbsp granulated sugar; 2 tbsp fine sea salt; 1 tbsp hot honey (store-bought or warmed chili-infused honey); 0.25 tsp smoked paprika (optional, for finishing); 1 oz store-bought chicharrón (pork rind) or crispy fried shallots; 0.25 cup micro cilantro or cilantro leaves; 1 tsp finishing olive oil; 0.25 tsp flaky sea salt

Inspired by The Kitchen American Bistro

Time1h 15m

Serves4

lime crema, hot honey cured egg yolk, avocado mousse, chicharrón

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with CARNE ASADA TARTARE*

Selected to serve

Shishito Happens

barsol pisco, shishito, mango, lime

fruity · tangy · smoky

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Carne Asada Tartare

1/2 lb skirt steak or flank steak, very cold

1 tbsp shallot, finely minced

2 tbsp fresh cilantro, stems removed and finely chopped

1/2 tsp jalapeño, seeds removed and finely minced

1 tbsp Fresh lime juice

1 tsp extra-virgin olive oil

3/4 tsp sea salt

1/4 tsp freshly ground black pepper

Lime Crema

1/4 cup Sour cream

1/4 cup Mexican crema or crème fraîche

1 tsp lime zest

1 tbsp ReaLime juice

1/4 tsp Celtic sea salt

Avocado Mousse

1 each ripe avocado (peeled, pitted)

2 tbsp heavy cream (cold)

1/2 tbsp ReaLime juice

1/4 tsp Celtic sea salt

1/8 tsp ground white pepper

Hot Honey Cured Egg Yolk

2 each large egg yolks (separated carefully)

2 tbsp granulated sugar

2 tbsp fine sea salt

1 tbsp hot honey (store-bought or warmed chili-infused honey)

1/4 tsp smoked paprika (optional, for finishing)

Chicharrón & Garnish

1 oz store-bought chicharrón (pork rind) or crispy fried shallots

1/4 cup micro cilantro or cilantro leaves

1 tsp finishing olive oil

1/4 tsp flaky sea salt

Method

Carne Asada Tartare

Prepare the meat

Place the steak in the freezer for 20–25 minutes until just firm (this makes it easier to slice). Using a very sharp knife, trim any excess fat or silverskin and cut the steak into 1/8–1/4 inch slices, then stack and finely dice into small 1/8 inch cubes. Keep the meat cold.

Season

In a chilled bowl combine minced shallot, chopped cilantro, minced jalapeño, lime juice, olive oil, sea salt and black pepper. Add the diced steak and gently toss to combine. Taste and adjust salt/lime if needed. Refrigerate while you prepare other components, but remove 5 minutes before plating so it’s not ice cold.

Lime Crema

In a small bowl whisk together sour cream, Mexican crema (or crème fraîche), lime zest, lime juice and salt until smooth and homogenous. Adjust seasoning to taste. Transfer to a squeeze bottle or small piping bag and refrigerate until ready to plate.

Avocado Mousse

Place avocado, cold heavy cream, lime juice, salt and white pepper in a food processor or blender. Blend until very smooth and airy, scraping down the sides once. If mixture is too thick, add an additional teaspoon of cream. Taste and adjust salt/lime. Transfer to a piping bag or small spoon for plating. Keep chilled.

Hot Honey Cured Egg Yolk

Cure the yolks

In a small bowl stir together the sugar and fine sea salt. In a shallow container, make a thin layer (about 1/4 inch) of the cure mixture. Carefully nestle the egg yolks into the cure so they sit in shallow wells and then gently spoon some cure over them without breaking. Cover and refrigerate for 2–3 hours (2 hours for a softer jammy yolk, up to 3 hours for firmer, tacky yolk).

Rinse and glaze

After curing, gently rinse each yolk under cold running water to remove the cure, pat dry very gently on paper towel. Brush each yolk lightly with the hot honey so they are glazed and have a touch of sweetness and heat. If you prefer a deeper heat, warm the honey slightly and brush again. Sprinkle tiny pinch of smoked paprika if using. Keep chilled and handle gently — these yolks will be soft/tacky.

Chicharrón & Garnish

If using whole chicharrón, break into bite-sized pieces. Reserve a few large shards for garnish and crumble the rest for texture. Keep crispy at room temperature. Have micro cilantro ready.

Plating & Finish

Divide into 4 servings. On each plate, spread a 1.5 tbsp smear of lime crema where the tartare will sit. Pipe or spoon 1–1.5 tbsp of avocado mousse beside the crema.

Mold 2 oz (approximately half of the prepared tartare per serving) of the seasoned carne asada tartare into a loose ring or quenelle in the center of the crema smear. Top each tartare portion with a hot honey cured egg yolk (place whole yolk on top so diners can break it).

Scatter chicharrón shards and crumbles around and over the tartare for crunch. Drizzle with a teaspoon of finishing olive oil, sprinkle micro cilantro leaves and finish with a light pinch of flaky sea salt. If desired, add an extra tiny drizzle of hot honey over each yolk for shine and heat.

Serve immediately so chicharrón stays crisp and egg yolk remains intact until plated. Recommend diners cut into the yolk to mingle with the tartare and avocado mousse.