Steak Tartare Recipe

Chill and prepare beef

Place the beef in the freezer for 15–20 minutes to firm slightly (this makes it easier to dice). Trim any silver skin or fat and use a sharp knife to finely dice the beef into small, even 1/8–1/4-inch pieces. Transfer the diced beef to a chilled bowl.

Mix aromatics and seasonings

Add the minced shallot, chopped capers, diced cornichons, and chopped parsley to the bowl with the beef. Sprinkle in the sea salt and about half of the black pepper.

Make dressing

In a small bowl, whisk together the Dijon mustard, Sriracha, Worcestershire sauce, olive oil, and lemon juice until emulsified. Taste and adjust heat with additional Sriracha if desired.

Combine and finish

Pour the dressing over the diced beef and gently fold until evenly coated. Add the egg yolks (if using) and fold carefully to incorporate; the yolks add silkiness and help bind the mixture. Adjust seasoning with remaining black pepper and more salt or lemon juice to taste. Refrigerate for up to 15 minutes to let flavors meld, but serve cold immediately after.

Portioning: Use a ring mold or spoon to portion about 3–4 ounces (roughly 1/2 cup) of the tartare per serving onto chilled plates. Top each portion with a small pile of microgreens and a few extra capers.

Toast baguette slices

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush or lightly drizzle both sides with olive oil, sprinkle with flaky sea salt, and toast until golden and crisp, about 6–8 minutes, flipping once halfway through.

Rub with garlic

Remove crostini from the oven and, while still warm, rub the cut side of the halved garlic clove over each slice to impart a subtle garlic flavor. Allow to cool slightly.

Serve crostini alongside the tartare for scooping or spreading. Alternatively, place a spoonful of tartare atop each crostini immediately before serving to keep bread crisp.

Arrange tartare portions on a platter or individual plates with crostini on the side. Garnish with microgreens, extra capers, and lemon wedges. Serve immediately so the crostini stay crisp.