Premier Issue
Volume 1 - Issue 1
Jan/Feb 2008
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TOUCH

STEAK TARTARE

300g finely ground organic sirloin
1/2 cup finely diced pickles
1 tbsp capers, chopped
1 small organic onion, finely chopped
2 tbsp organic parsley, finely chopped
1 tbsp organic extra virgin olive oil
2 organic egg yolks
1/2 tsp organic sea salt
Tabasco, to taste
Black pepper, to taste
2 organic egg yolks for topping.

Combine all the ingredients in a large bowl. Using your hands, mash and blend together.

Separate into two even lumps. Mould into round balls. With spoon, mould a round hole at top of each tartare round. Drop egg yolk on each.

For a delicious variation, top tartare with spicy salsa or guacamole. Serve with rye bread.

Serves two.
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