Steak Tartare* Recipe

Chill and dice beef

Keep the trimmed beef very cold. Using a sharp knife, cut the beef into 1/4-inch cubes, then run the knife through the cubes to a fine but still textural mince. Aim for small uniform pieces, not a paste. Return beef to the refrigerator while you prepare the other components.

Season beef

In a chilled bowl, combine the minced beef with the chopped capers, minced shallot, olive oil, Worcestershire sauce, lemon juice, sea salt, and black pepper. Gently fold together with a rubber spatula or spoon until evenly mixed. Taste and adjust seasoning — remember the chicharron and chili crunch will add salt and heat.

Form and plate

Portion the seasoned tartare into two equal servings. Use a 3-inch ring mold (optional) to press into a neat mound in the center of each plate. Reserve space around the tartare for garnishes.

Make the chili crunch while beef chills. In a small saucepan over medium-low heat, warm the neutral oil until just shimmering (do not smoke). Add the sliced garlic and cook gently until golden (about 1–2 minutes) — remove garlic pieces with a slotted spoon if you prefer them crisp, or leave them for texture. Remove pan from heat and let oil cool 30 seconds. Stir in the red pepper flakes, sesame seeds, soy sauce, rice vinegar, sugar, and salt. Let sit to meld. Taste and adjust—if too spicy, add another 1/2 tsp oil or 1/4 tsp sugar. Cool to room temperature before spooning over tartare.

Make a quick egg yolk jam (cooked, spreadable yolk). In a small heatproof bowl set over (not in) gently simmering water (double-boiler), whisk the two egg yolks with the honey and salt. Add the butter in pieces and continue whisking as the butter melts and the yolks thicken, about 4–6 minutes, until glossy and slightly thickened — it should coat the back of a spoon. Do not overcook (no scrambling). Remove from heat and keep warm; it will thicken further as it cools. If desired, pass through a fine-mesh sieve for extra smoothness.

Crumble the chicharron into small pieces if not already done. Toast the finish sesame seeds in a dry skillet over medium heat 30–60 seconds until fragrant — watch carefully to avoid burning.

To assemble each plate: top each beef mound with a small spoonful (about 1/2 tsp) of egg yolk jam. Drizzle 1 to 1 1/2 tsp of chili crunch around and partially over the tartare for heat and oil. Scatter chicharron pieces around and a few on top for crunch. Sprinkle toasted sesame seeds and tuck cilantro leaves around the tartare. Add a few microgreens or chives if using.

Serve immediately with slices of toasted baguette or crackers. Provide additional chili crunch at the table. Consume raw egg and raw beef preparations promptly and keep cold; recommend for immediate consumption only.