Steak Tartare wit Asian Flair

I haven’t been blogging for a while again. Somehow, with years I’ve become more of a doer than a talker, and every time I feel I need to sit down and write to my blog I find another hands-on project to do. So today, after at least a month of procrastination I finally force myself to catch up on my blogging.

 

Here I posted my take on a traditional steak tartare. Since then, I made a couple of more versions of it, Asian and Mediterranean. I'll start with Asian, for which you will need: 

• ½ lb beef sirloin or tenderloin steak (the best quality you can find)
• 1 egg yolk (very fresh, preferably organic)
• 1 Tbsp low sodium soy sauce
• 2 tsp rice vinegar
• ¼ tsp sesame oil
• 2-3 green onions, thinly sliced
• Several rau ram leaves (or take 2 twigs of cilantro instead), chopped
• Black pepper, to taste
• Salt, if needed, to taste
• Sesame seeds, black or white (optional)
• Clover sprouts for garnish
• Asian shrimp or crab chips for serving*

Thinly slice the steak; cut each slice into thin strips, aline and dice them into very small pieces. Mix with egg yolk, soy sauce, vinegar, sesame oil, green onions, rau ram, and black pepper. Taste and add salt, if needed.

Using a large round cookie cutter, place the steak tartare on a platter. Top with sprouts and sprinkle with sesame seeds.

*You can find these chips in Asian supermarkets. All you need is to dep fry them, which takes mere seconds.