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Steak Tartar |
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Serves: 12 Print this Recipe1/2 cup olive oil 4 cloves garlic minced 2 pounds beef round steaks well trimmed, cut in 1-inch pieces and well chilled 2 teaspoons salt 2 teaspoons black pepper 1/2 cup green onions very thinly sliced, including some green 1/2 cup onions finely chopped 2 teaspoons lemon peels grated 1 3-ounce jar capers well drained 3 tablespoons white wine vinegar 3/4 cup parsley chopped Wheat crackers or cocktail rye bread About 1 hour before serving: In a small bowl, mix olive oil and garlic; set aside. In a food processor bowl fitted with the metal blade, place one-third of the meat at a time; cover. Process for 5 to 7 seconds or until meat is finely chopped. Shape meat into a round on a 12-inch platter. Press top flat. Sprinkle meat with salt and pepper. Layer with green onions, onion, lemon rind and capers. Sprinkle with vinegar and oil-garlic mixture. Top with parsley. Let stand at room temperature up to 30 minutes before serving but do not leave unrefrigerated for more than a total of 2 hours. Serve with crackers or bread. Cover and refrigerate leftovers. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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