Korean Steak Tartare

The quality of our Ground Sirloin starts with 100% pure prairie grass-fed buffalo, which makes the perfect main ingredient for any Tartare. In this recipe, I’ve added some Asian seasoning for the Korean version of this dish, which is called Yukhoe. The Asian seasonings complement the grass-fed buffalo nicely, but you could certainly change the seasonings for a Tartare creation of your own! Super good!

Author

Jill O’Brien

Ingredients

• 8 – ounces Wild Idea Buffalo Ground Sirloin
• 2 – green onions, finely chopped
• 1½ - teaspoons soy sauce
• 2 – teaspoons sesame oil
• 1 – garlic clove, minced
• 8 – cracked pepper turns
• 1 – Asian pear or pear
• 1 – tablespoon fresh squeezed lemon juice
• cucumber & sesame crackers

Directions

1. Rinse the Ground Sirloin under cold water and wrap with a paper towel to dry. Set aside.
2. Mix onions, soy, sesame oil, garlic and pepper together in a bowl.
3. Quarter the pear and finely dice one quarter of it. Brush the remaining pear quarters with a little lemon and reserve for accompaniment, slicing just before serving.
4. Add diced pear and lemon juice to the spice mixture and stir to incorporate.
5. Crumble in the Ground Sirloin and mix together with your hands.
6. Transfer to a mold or molds, pressing in to remove empty air pockets.
7. Invert onto plates or platter and serve with sliced cucumber and pear.