If you’re craving a dish that bursts with bold flavors and a touch of heat, this Spicy Beef Tartare Recipe is going to become your new favorite. It’s a vibrant and sophisticated take on the classic tartare, featuring tender cubes of sirloin steak tossed with crispy capers, fiery Calabrian chili, and a creamy aioli that ties everything together. This recipe manages to be impressively simple but delivers maximum punch, perfect for impressing guests or treating yourself to something special at home.
Ingredients You’ll Need
Each ingredient in this Spicy Beef Tartare Recipe has a purpose, bringing its own unique contribution to the dish’s texture, taste, and visual appeal. From the tender beef to the spicy chilies and crispy capers, these components combine beautifully to create a dynamic and memorable plate.
- 8 ounces sirloin steak: Choose a fresh, lean cut like sirloin or top-round, and make sure it’s very cold for easy slicing and excellent texture.
- 3 tablespoons capers (drained): These add a tangy saltiness and a delightful pop when fried to crispness.
- 2 tablespoons avocado oil: A light oil perfect for frying the capers without overpowering their flavor.
- 2 teaspoons Calabrian chili (drained and finely chopped): Brings the characteristic spicy kick that defines this tartare.
- 2 tablespoons shallots (finely chopped): Offers a mild onion flavor with a bit of crunch.
- 4 teaspoons Worcestershire sauce: Adds savory, umami depth to the mixture.
- 1½ tablespoons grainy mustard: Gives a subtle tang and texture contrast.
- ½ teaspoon flaky sea salt (more to taste): Enhances all the flavors while maintaining a pleasant finish.
- 2 egg yolks (fresh): The crowning touch—rich and creamy to balance the spice and acidity.
- 2 teaspoons chives (finely chopped): For a fresh, mild oniony garnish that brightens the plate.
- 2 tablespoons mayonnaise: The base of the calabrian chili aioli that complements the tartare beautifully.
How to Make Spicy Beef Tartare Recipe
Step 1: Prepare the Beef
Start by placing the beef on a small plate and freezing it just until it firms up slightly—about 20 minutes. This step makes it much easier to cut into perfect ¼-inch cubes, ensuring the texture feels just right. Slice the beef first into strips, then dice into cubes and keep it chilled while you move on to other prep.
Step 2: Crisp the Capers
Dry the capers with a paper towel to prevent splattering, then fry them in avocado oil over medium heat. Keep them moving for 2 to 3 minutes until they’re golden and crispy—this little extra crunch and salty punch adds so much character to the tartare. Drain on paper towels and let cool completely before mixing.
Step 3: Mix the Tartare Base
Combine the chopped Calabrian chilies, fried capers, finely chopped shallots, Worcestershire sauce, and grainy mustard in a mixing bowl. Stir until everything is evenly incorporated, creating a flavor-packed base that’s spicy, tangy, and savory all at once.
Step 4: Combine Beef and Seasonings
Add the diced beef and flaky sea salt to the mixture. Mix gently but thoroughly, tasting to adjust salt and spiciness. This step is where the flavors meld perfectly—if you want more heat, feel free to add extra Calabrian chili to suit your spice preference.
Step 5: Make the Calabrian Chili Aioli
In a small container, blend the Calabrian chili and mayonnaise using a stick blender until smooth and creamy. This vibrant aioli will be used to add an elegant and spicy paint stroke on the serving plate, elevating both the presentation and flavor.
Step 6: Assemble the Tartare
Chill your serving plate, then use a pastry brush to create a bold streak of Calabrian chili aioli. Using a round mold, spoon the beef tartare mixture inside, then carefully remove the mold to reveal a neat, structured shape. Top each portion with a fresh egg yolk, sprinkle with a touch more flaky sea salt and finely chopped chives. Serve immediately, ideally with crunchy crostini or crackers for the perfect bite.
How to Serve Spicy Beef Tartare Recipe
Garnishes
Simple garnishes like finely chopped chives and flaky sea salt really bring out the freshness and texture contrasts in this tartare. The glossy egg yolk adds a luxurious smoothness that complements the spicy, salty base brilliantly. A few extra fried capers on top can add a little surprise crunch.
Side Dishes
Serve this tartare with your favorite crunchy accompaniments like toasted crostini, artisan crackers, or even crispy potato chips to contrast the creamy and tender meat. A crisp green salad with lemon vinaigrette can be a refreshing side that balances the richness.
Creative Ways to Present
Try arranging the tartare in clear glasses for an elegant appetizer or use small spoons for bite-sized samplers at a party. Painting the plate with the calabrian chili aioli adds a professional touch while highlighting the spicy theme. Fresh herbs sprinkled artfully complete the look.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the tartare tightly with plastic wrap and store it in the refrigerator. Because this dish uses raw beef and fresh egg yolks, it’s best consumed within 24 hours for optimal freshness and safety.
Freezing
Freezing is not recommended for spicy beef tartare due to the raw nature of the beef and delicate emulsion of the aioli and egg yolks. Freezing will affect texture and quality, so enjoy it fresh whenever possible.
Reheating
Since this is a raw beef dish served cold, reheating is not applicable. Instead, prepare only as much as you plan to serve to keep the flavors and textures at their peak.
FAQs
Can I use a different cut of beef for this tartare?
Absolutely! While sirloin or top-round steak is recommended for its lean texture, you can use other fresh, high-quality cuts like tenderloin. Just make sure it’s very fresh and trimmed of excess fat.
How spicy is this Spicy Beef Tartare Recipe?
The spice level comes mostly from the Calabrian chilies, which are moderately hot but very flavorful. You can adjust the amount to suit your taste, adding more for extra heat or less for a milder dish.
Is it necessary to use fresh egg yolks?
Yes, fresh egg yolks are essential for the texture and richness of the dish. They add a creamy silkiness that complements the spicy and tangy ingredients perfectly.
Can I make this dish vegan or vegetarian?
This recipe relies heavily on raw beef and egg yolks, making it difficult to adapt directly for vegan or vegetarian diets. However, you could experiment with finely chopped raw beets or mushrooms and plant-based aioli, though the flavor will be quite different.
What should I serve this Spicy Beef Tartare Recipe with?
Crispy crostini or crackers are classic accompaniments that add texture and are perfect for scooping up the tartare. A light side salad also pairs well to balance the richness of the meat.
Final Thoughts
This Spicy Beef Tartare Recipe is a delightful celebration of textures and bold flavors that’s surprisingly easy to pull together. Whether you’re looking to impress at your next dinner party or simply want a fresh twist on an old favorite, this recipe delivers every time. Give it a whirl—you might just discover your new signature dish!
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Spicy Beef Tartare Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: French
Description
A bold and flavorful Spicy Beef Tartare recipe featuring finely diced sirloin steak mixed with crispy capers, Calabrian chilis, shallots, and a zesty grainy mustard dressing. Served chilled with a creamy Calabrian Chili Aioli, this elegant appetizer is perfect for impressing guests with a sophisticated yet approachable dish.
Ingredients
For the Steak Tartare
- 8 ounces sirloin steak (cut into ¼-inch cubes, or top-round beef)
- 3 tablespoons capers (drained)
- 2 tablespoons avocado oil (or any light oil)
- 2 teaspoons Calabrian chili (drained and finely chopped)
- 2 tablespoons shallots (finely chopped)
- 4 teaspoons Worcestershire sauce
- 1 ½ tablespoons grainy mustard
- ½ teaspoon flaky sea salt (more to taste)
- 2 egg yolks (fresh)
- 2 teaspoons chives (finely chopped for serving)
For the Calabrian Chili Aioli
- 1 teaspoon Calabrian chili (drained)
- 2 tablespoons mayonnaise
Instructions
- Prepare the Steak: Place the beef on a small plate and freeze until firm but not frozen solid, about 20 minutes. Slice the chilled beef into ¼-inch slices, then into strips, and finally dice into ¼-inch cubes. Place the diced beef on a plate and refrigerate while preparing the other ingredients.
- Crisp the Capers: Pat the capers dry with a paper towel. Heat the avocado oil in a small pan over medium heat. Add the capers and fry, stirring frequently, for 2-3 minutes until they become crispy. Remove the capers with a slotted spoon and let cool on a paper towel-lined plate.
- Mix the Tartare Base: In a mixing bowl, combine the finely chopped Calabrian chilis, fried crispy capers, chopped shallots, Worcestershire sauce, and grainy mustard. Stir to combine all ingredients thoroughly.
- Combine with Beef: Add the diced beef and flaky sea salt to the bowl. Mix well to incorporate all ingredients evenly. Taste and adjust salt or Calabrian chili quantity to your preferred spice level.
- Make Calabrian Chili Aioli: Place the Calabrian chili and mayonnaise into a mason jar or small container. Use a stick blender to blend until smooth and creamy.
- Chill and Prepare for Serving: Chill the serving plate to keep the tartare cold. Using a pastry brush, make a paint stroke of the Calabrian Chili Aioli on the plate.
- Assemble the Dish: Place a round mold on the aioli stripe and spoon the steak tartare into the mold. Remove the mold carefully. Top the tartare with a fresh egg yolk, sprinkle additional flaky sea salt and finely chopped chives for garnish.
- Serve: Serve the spicy beef tartare immediately, accompanied with your favorite crostini or crackers.
Notes
- Use the freshest beef possible for safety and best flavor since this dish is served raw.
- Adjust the amount of Calabrian chili to increase or reduce the spice level according to taste.
- Keeping the beef chilled before dicing helps with easier slicing and better texture.
- The crispy capers add an excellent crunchy contrast to the tender beef.
- If fresh egg yolks are unavailable, consider skipping or replacing with a small dollop of extra aioli for creaminess.
- Serve immediately after assembling to maintain freshness and prevent the egg yolk from warming up.
