Recipe: Oriental Steak Tartar

Steak tartare was once believed to have originated from the Mongolians. Raw meat was said to have been placed between the horses’ back and the saddle to tenderize the meat as the Mongols rode. Oriental

Steak tartare was once believed to have originated from the Mongolians. Raw meat was said to have been placed between the horses’ back and the saddle to tenderize the meat as the Mongols rode.

Oriental Steak Tartar

  • 50 g fillet
  • 5 ml olive oil
  • 60 ml black pepper (freshly ground)
  • ½ ml salt
  • 1 ml ground coriander
  • 10 ml sunflower oil

Salad

  • ½ red cabbage (shredded)
  • 2 carrots (sliced julienne)
  • 20 g coriander leaves

Dipping sauce:

  • 50 ml soya sauce
  • 45 ml sesame oil
  • 7.5 ml ginger (finely grated)
  • 5 ml garlic (finely grated)
  • 75 g salad spring onions (sliced)
  1. Rub the fillet in 5ml oil, season with ground coriander, salt and pepper

  2. Heat the remaining oil in a non-stick pan and sear the meat for 1 minute on all sides

  3. Allow the meat to rest until cold

  4. Mix the soya sauce, sesame oil, ginger, garlic and spring onions together and pour into a dipping bowl

  5. Mix the cabbage, carrots and coriander leaves together and spread over a serving dish

  6. Slice the meat 1cm thick and lay it neatly over the salad

  7. Serve with the dipping sauce

Leave a Reply

Your email address will not be published. Required fields are marked *