Buffalo Steak Tartare

Adaptation from Anthony Bourdain’s Les Halles

When visiting France, one dish that is served in copious amounts, is Steak Tartare. I decided to replicate Anthony Bourdain's recipe with Wild Idea's 100% Grass-Fed Sirloin Steaks, for a delicious, light and elegant dish. A favorite of mine and all that try it! 

Author

Jill O'Brien

Ingredients

• 2 – 6 ounce Wild Idea Buffalo Sirloin Steaks, slice very thin and coarse chopped
• or any of Wild Idea's Prime Steaks
• 1 – tablespoon Dijon
• 2 – anchovy filets, minced
• 1 –teaspoon ketchup
• ½ - teaspoon Worcestershire sauce
• 4 – good shacks of hot sauce
• 1½ - tablespoons olive oil
• 2 – green onions, finely chopped
• 1 – tablespoon capers, rinsed
• 1 – tablespoon tart gherkins, finely chopped
• 4 – sprigs Italian parsley, finely chopped
• 8 – grinds black pepper
• salt to taste
• 1 – tablespoon, freshly squeezed lemon juice

Directions

1. Prep and measure all ingredients but steak and lemon juice, mix together.
2. Add chopped steak and mix with your hands to incorporate evenly. Can be made a few hours ahead of time. (We had leftovers the next day and it was still fabulous!)
3. Squeeze in lemon juice just before serving and stir into Tartare. Press into molds of desired portion and press tightly into the mold.
4. Invert onto plate, removing the mold. Serve with salad greens or French fries for an entree, or accompany with potato chips and cucumbers for an appetizer.