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
Scale
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.
