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Spanish Steak Tartare Family Style

Writer's picture: Tasty Brain FoodTasty Brain Food

Are you a steak tartare lover as me? Be brave and experiment with your tartare. yes, a classic is always amazing but I'll inspire you to try different flavours and variate your proteins. You will definitely see a new steak tartare recipe at my food blog at least once a month.


Try this Spanish one with chorizo, semi dried tomatoes, pickled onion, artichoke cream and deep fried string fries. And why not make it family style? Serve it on a big plate and let everyone dig in to as much as they like. Because I promise you, this tartare you can't stop eating.




Ingredients:
  • 200 grams of steak

  • 2 fresh chorizo sausages

  • 1 can artichoke hearts

  • 1 garlic clove

  • 2 large potatoes

  • 2 shallots

  • ½ dl vinegar

  • 1 dl sugar

  • 1 dl water

  • 1 packet crass

  • 1 tbsp paprika powder

  • 1 lemon

Method:
  1. Mix vinegar, sugar and water and stir until the sugar has dissolved. Slice the onion into slices and add to the stock. Let lie for at least 30 minutes.

  2. Cut the potatoes thin (preferably with a mandolin) and then cut long french fries from the thin potatoes. Add salted ice water for at least 30 minutes to get rid of starch and get some salt. Dry in a towel or kitchen paper until the potatoes are completely dry. Before serving, fry the potatoes at about 140-160 ° C until golden. Let dry on paper. Add salt immediately and season with a little paprika powder

  3. Take the skin off the sausage and cut the sausage into small pieces. Fry in a pan until slightly browned, place the meat on kitchen paper but save the oil.

  4. Put the artichokes, garlic and chorizo fat in a mixing container. Mix smoothly and season with salt and a little lemon juice.

  5. Cut the meat into tiny cubes and place in a bowl. Add the chorizo meat and stir. Season with a little olive oil, salt and black pepper. (Sometimes I lubricate the meat in Dijon mustard, heat a pan to the highest heat and give the piece of meat a surface all around. Then allow to cool before cutting it into pieces).

  6. Place the tartar on a big plate, top with artichoke cream, tomatoes, onion, water crass and the string potatoes.




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