Middle Eastern Beef Tartare

cook time:

10 min

total time:

10 min

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Ohhh mamma, this beef tartare is exactly what you didn’t know you needed. Knife chopped beef tartare made with chuck tender, a cut comes from the shoulder area and known for its rich, beefy flavor. I added capers, shallots, fresh oregano leaves, chili, sumac, pickled lemon and extra virgin olive oil. What a party! To complete the bite, I served the tartare on a toasty homemade challah with a thick layer of spicy mustard. I planned to serve it for friends who came over that evening, but Zikki and I ended up eating everything.

Ingredients

For the tartar:

  • ½ lb chuck tender
  • ½ shallot, minced
  • 2 tbsp capers, chopped
  • 7 7 anchovies, chopped
  • 7  stems of fresh oregano, leaves
  • ¼  red hot chili pepper, sliced
  • 1 lemon, zested
  • 1 tsp pickled lemon
  • ½ tbsp black pepper, crushed
  • Atlantic sea salt
  • 1 sumac
  • 1 extra virgin olive oil

Ingredients

For assembling:

  • 6 challah slices, toasted
  • 2 tbsp butter
  • 2 tbsp mustard

Ingredients

For the tartar:

  • ½ lb chuck tender
  • ½ shallot, minced
  • 2 tbsp capers, chopped
  • 7 7 anchovies, chopped
  • 7  stems of fresh oregano, leaves
  • ¼  red hot chili pepper, sliced
  • 1 lemon, zested
  • 1 tsp pickled lemon
  • ½ tbsp black pepper, crushed
  • Atlantic sea salt
  • 1 sumac
  • 1 extra virgin olive oil

Ingredients

For assembling:

  • 6 challah slices, toasted
  • 2 tbsp butter
  • 2 tbsp mustard

Ingredients

For the tartar:

  • ½ lb chuck tender
  • ½ shallot, minced
  • 2 tbsp capers, chopped
  • 7 7 anchovies, chopped
  • 7  stems of fresh oregano, leaves
  • ¼  red hot chili pepper, sliced
  • 1 lemon, zested
  • 1 tsp pickled lemon
  • ½ tbsp black pepper, crushed
  • Atlantic sea salt
  • 1 sumac
  • 1 extra virgin olive oil

Ingredients

For assembling:

  • 6 challah slices, toasted
  • 2 tbsp butter
  • 2 tbsp mustard
Equipment

Knife
Cutting board
Bowl
Pan

Lets Start Cooking!

step 1

Start by chopping up shallots, anchovies, oregano leaves and chili peppers as thin as possible

step 2

Cut the meat into thin slices, then cut them into small cubes.

step 3

In a bowl combine the meat, shallots, anchovies, oregano leaves, chili peppers, lemon zest, pickled lemon, black pepper, sea salt, sumac and extra virgin olive oil. Mix until combined.

step 4

Toast the challah bread in butter in a pan.

step 5

Add a nice layer of mustard on top of each challah slice.

step 6

Scoop a big tablespoon of beef tartar and place on each challah slice.

step 7

YASSS!

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