lunch

Classic Parisian Steak Tartare with Sourdough Tartines and Butter Lettuce Salad

Name: Classic Parisian Steak Tartare with Sourdough Tartines and Butter Lettuce Salad
Ingredients: 144.2 g Beef, inside skirt steak, raw, finely hand-minced; 114.8 g SOURDOUGH BREAD, sliced into thin tartines; 438.2 g BUTTER LETTUCE BLEND; 30g Shallots, raw, finely minced; 15g SHERRY VINEGAR; 200g Cabbage, raw, finely shredded for salad crunch

Nutrition

760

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Beef, inside skirt steak, raw, finely hand-minced144.2 g

SOURDOUGH BREAD, sliced into thin tartines114.8 g

BUTTER LETTUCE BLEND438.2 g

Shallots, raw, finely minced30g

SHERRY VINEGAR15g

Cabbage, raw, finely shredded for salad crunch200g

Instructions

Using a sharp knife, hand-mince the raw inside skirt steak into a fine, uniform tartare texture; do not use a food processor to ensure a proper mouthfeel.

In a chilled mixing bowl, combine the minced beef with the finely minced shallots and a splash of sherry vinegar. Season generously with salt and fresh cracked pepper. Fold gently until the mixture is cohesive but still light.

Toast the sourdough tartines until deeply golden and crisp; they should provide a sharp contrast to the silky beef.

Prepare a crisp salad by tossing the butter lettuce blend and shredded cabbage with a light dash of sherry vinegar and a pinch of salt.

Plate by shaping the tartare into a neat mound using a ring mold if available. Serve alongside the toasted sourdough and the fresh, crisp salad. Garnish with a final drizzle of vinegar and a pinch of sea salt.