I love beef and steak tartare is my favorite!
Many people are afraid of making steak tartare at home. There is no need to worry if you know from where your beef is.
I prefer to go to local butcher before grocery store because you can ask your butcher about how old meat is and he will even let you smell the meat before buying. If you don’t have a local butcher, you can try to visit local food wholesale which usually (at least at my location) have very high-quality fresh meat packed in vacuum sealed bags.
I never had the problem with such meat as it always has the date when the cow was killed and from where it is from. There is always minor chance to have digestive problems after eating raw meat, but thankfully I never had any and I eat steak tartare about ten times per year.
When you know your meat is fresh, it is time to choose the correct part of the beef. Beef tenderloin is best for steak tartare, but it is also the most expensive cut of the beef. But don’t worry there are few alternatives to beef tenderloin. My favorite is alternative is the skirt or flank steak which is relatively cheap and super lean if you cut out excess fat from sides. You can also use chuck steak which is very cheap but it usually have little more fat, and it will probably ruin your steak tartare experience.
There are few ways how to mix your steak tartare. My favorite is classic Czech version where you add minced onion, garlic, mustard, soy sauce, chili sauce, salt, and pepper. You can also add raw egg yolk, Worchester sauce, capers or sweet paprika. I also love the very simple version of only soy sauce and wasabi paste. Or you can go for French version that is similar to Czech one with gherkins, capers, shallot, anchovies, yolk, mustard, ketchup, Worchester sauce, chili sauce, salt, and pepper.
And the last thing to consider is to decide what will be your side-dish. I usually prefer to eat steak tartare as is because I don’t eat pastry and I love the taste of steak tartare, so I don’t want to “ruin” it with anything else. But you can also try classic Czech version of fried bread rubbed with raw garlic or French version with fries.
- ½ of beef (sirloin, skirt or even chuck should work)
- ½ of onion
- 2 garlic cloves
- ½ tbsp of Dijon mustard
- ½ tbsp of soy sauce
- ½ tbsp of chili sauce
- Remove all fat from beef
- Mince beef
- Mince onion and garlic
- Move everything to the bowl
- Add Dijon mustard, soy sauce, chili sauce, salt and pepper
- Mix everything
- Enjoy 🙂
“Hi, this is Ondřej from 7 Diet Meals with the recipe for classic steak tartare!
There are many ways how to make steak tartare, and today I will show you how to make classic Czech version of steak tartare.
Perfect steak tartare is all about choosing right meat. It is raw recipe so make sure to choose the leanest and the freshest cut of the beef you can find in the store. I usually use fresh flank steak because it is cheaper than other lean cuts of beef.
To prepare steak tartare start by removing excess fat and mince meat as much as you can. I prefer to use the knife as it gives steak tartare better texture than using the food processor.
Mince one-half of onion. For about half pound of beef use half of onion and two garlic cloves.
Add 1/2 teaspoon of Dijon mustard, 1/2 teaspoon of chili sauce, salt, pepper and dash of soy sauce.
Now just mix everything and serve. Classic steak tartare is usually served with fried bread rubbed with garlic, but I prefer to eat as is. You can also use raw veggies or even french fries as side dish.
Thanks for watching and if you like the recipe don’t forget to subscribe! See you next time!”