Thursday 14 March 2019

Grammed: Tataki Style Steak Tartare with Soy Cured Egg Yolks

As a general rule we try to limit how much red meat we eat for health/environment/budget reasons. As a general rule I cook super simple quick meals that can be done with an infant in the baby carrier and a toddler “helping out” in the kitchen. As a general rule I don’t usually like fusion cuisine. But sometimes, rules are made to broken.
On a whim and because I’ve been craving this for yonks, I made STEAK TARTARE with SOY CURED EGG YOLK and SEASONED NORI for lunch. It was extravagant and fiddly and so goddam delicious. It’s a love child between my fav Japanese dish Beef Takaki (beef sashimi) and my fav French dish Tartare de Boeuf (steak tartare). Not for the faint hearted 💪🏼 #yolo #treatyoself


Serves two

Soy cured egg yolks
2 TBSP soy sauce
1 tsp sugar
1 TBSP rice wine vinegar
2 egg yolks

Tataki Style Tartare
400g good quality eye fillet steak, trimmed
2 TBSP capers, very finely chopped
1 TBSP red onion, very finely diced
2 TBSP spring onions, finely chopped
2 TBSP cornichons, very finely diced
1 TBSP soy sauce
1 TBSP Worcestershire sauce
1/2 tsp Dijon mustard
1 tsp rice vinegar
Big pinch salt
Freshly ground Black pepper

To serve
Seasoned nori leaves ~ 8 small rectangles

1. To cure the yolks - in a tall narrow glass or jar mix the soy, sugar and vinegar. Carefully lower the egg yolks into the jar. Let cure at least 1 hour (will be still liquid) or longer for a more solid yolk - overnight if you want it mostly solid.
2. To make tartare - with a very sharp knife cut the fat and sinew off the steak. Cut steak into around 1cm pieces and place in a non reactive bowl. Mix in rest of the ingredients. Arrange into a mould.
3. To serve: upturn the tartare on a plate, make a dent in the centre. Gently place a cured yolk in the centre. Top with seasoned nori. Devour

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