Can you make tartare with seared steak?

Ingredients

• 8 oz Skirt Steak (trimmed, chilled, cut into fine cubes)
• 1 piece Baguette (cut into long thin strips for toast points)
• 1 tablespoon Cornichons (finely chopped; French-style tiny pickles)
• 1 tablespoon Capers (drained, patted dry, smashed and chopped)
• 1 tablespoon Shallot (minced very fine)
• 1 tablespoon Fresh Parsley (leaves only, minced fine)
• 1 tablespoon Chives (thinly sliced using horizontal motion)
• 1 teaspoon Dijon Mustard (smooth)
• 2 teaspoons Extra Virgin Olive Oil (high‑quality, for flavor and coating)
• 0.5 teaspoon Bulldog Sauce (Worcestershire‑style sauce)
• to taste Black Pepper (freshly cracked)
• 1/4 teaspoon Salt & MSG Blend (8 parts salt, 1 part MSG; optional MSG)
• 1 Egg (separated, yolk only, added at plating)

Instructions

1. Toast the Baguette

   Preheat the toaster oven to 375°F. Slice the baguette into long, thin strips, drizzle lightly with olive oil, place on a baking sheet and toast until golden and crisp.

   Time: PT5M

   Temperature: 375°F

2. Prepare the Steak

   Using a very sharp knife, slice the chilled skirt steak lengthwise into thin sheets, then cut into long strips and finally dice into small cubes about ½‑inch.

   Time: PT5M

3. Chop Cornichons

   Line the cornichons lengthwise, slice into thin strips, then dice into tiny pieces.

   Time: PT2M

4. Prepare Capers

   Drain capers, pat dry with a paper towel, smash them gently, then chop finely.

   Time: PT2M

5. Mince Shallot

   Peel and mince the shallot into a tablespoon of very fine pieces.

   Time: PT2M

6. Mince Herbs

   Trim parsley leaves, mince them finely; slice chives using a horizontal motion for thin ribbons.

   Time: PT2M

7. Make the Dressing

   In a small bowl whisk together Dijon mustard, olive oil, Bulldog sauce, black pepper, and the salt‑MSG blend.

   Time: PT2M

8. Combine All Components

   In the mixing bowl add the diced steak, cornichons, capers, shallot, parsley, and chives. Drizzle the dressing over and fold gently until everything is evenly coated.

   Time: PT3M

9. Taste and Adjust

   Sample a small bite; add a pinch more salt or pepper if required. Remember cold dishes need a bit more seasoning.

   Time: PT1M

10. Plate and Finish

    Place a mound of tartare on a plate (or use a ring mold). Make a small well in the center, drop the egg yolk, drizzle a final touch of olive oil, and scatter a few extra chive ribbons on top. Serve with the toasted baguette points.

    Time: PT3M

Nutrition Facts

Calories

160

Protein

12 g

Carbohydrates

4 g

Fat

10 g

Fiber

1 g