Tatarák (Steak Tartare)

Tatarák, as it’s known in the Czech Republic, is made of minced raw beef mixed with various chopped vegetables like onion, garlic, and chives. It’s served in the shape of a patty with a golden egg yolk on top and with toasted rye bread. It’s important to pick high quality eggs and beef (the freshest cut you can get, preferably from a butcher) to ensure the safest and tastiest steak tartare.

Enjoy it as an appetizer immediately after making it as the dish doesn’t keep well over long periods of time. Enjoy!

Ingredients

• 8 ounces sirloin steak
• 1 egg yolk
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chives finely chopped
• 2 tbsp red onions finely diced
• 1 tbsp olive oil
• 3 cloves of garlic

To serve:

• 2-4 slices rye bread
• butter for spreading on toast
• 1-2 cloves of garlic halved

Instructions

• Mince the meat finely either by hand using a knife or a meat grinder. Place it in a bowl.
• Separate the egg yolk from the white (reserve the white for another recipe or discard). Add it to the minced beef. You can also retain the egg yolk and add it on top of the tartare as a garnish if you prefer.
• Season the meat with salt, pepper and cumin. Follow up with the chopped chives and onion and drizzle everything with olive oil. Mix thoroughly, until everything is well combined.
• Shape the mixture into 2 patties and place each one in the center of a serving plate. You can garnish the steak tartare with capers, sundried tomatoes or spicy Tabasco sauce as well if you like.
• To serve, toast the rye bread, either in a toaster or in a pan with some butter or olive oil. Add the toasted bread to the serving plates along with a halved garlic clove each. When eating, rub the toast with a garlic and eat with a spoonful of steak tartare.

Enjoy!

Notes

Related: Beef Tartare with Watermelon, Yuzu & Egg Yolk

Related: Belgian Steak Tartare Related: Seared Dry-Aged Hanger Steak Tartare Related: Salmon Tartare with Apple, Cucumber and Radish Salad