Name: Middle Eastern Beef Tartare
Cook time: 600 s
Total time: 600 s
Yield: 6 tartines
Ingredients: For the tartar:; 1/2 lb chuck tender; 1/2 shallot, minced; 2 tbsp capers, chopped; 7 anchovies, chopped; 7 stems of fresh oregano, leaves; 1/4 red hot chili pepper, sliced; 1 lemon, zest; 1 tsp pickled lemon; 1/2 tbsp black pepper, crushed; Atlantic sea salt; 1 tbsp sumac; 1 tbsp extra virgin olive oil; For assembling:; 6 challah slices, toasted; 2 tbsp butter; 2 tbsp mustard

BENGINGI

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Middle Eastern Beef Tartare

cook:

10 min

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(1)

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.

6 tartines

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Ingredients

For the tartar:

½ lb chuck tender

½ shallot, minced

2 tbsp capers, chopped

7 anchovies, chopped

7 stems of fresh oregano, leaves

¼ red hot chili pepper, sliced

1 lemon, zest

1 tsp pickled lemon

½ tbsp black pepper, crushed

Atlantic sea salt

1 tbsp sumac

1 tbsp extra virgin olive oil

For assembling:

6 challah slices, toasted

2 tbsp butter

2 tbsp mustard

Directions

Step 1

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

½ shallot, minced

2 tbsp capers, chopped

7 anchovies, chopped

7 stems of fresh oregano, leaves

¼ red hot chili pepper, sliced

Step 2

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

½ lb chuck tender

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.

½ lb chuck tender

½ shallot, minced

2 tbsp capers, chopped

7 anchovies, chopped

7 stems of fresh oregano, leaves

¼ red hot chili pepper, sliced

1 lemon, zest

1 tsp pickled lemon

½ tbsp black pepper, crushed

Atlantic sea salt

1 tbsp sumac

1 tbsp extra virgin olive oil

Step 4

Toast the challah bread in butter in a pan.

6 challah slices, toasted

2 tbsp butter

Step 5

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

2 tbsp mustard

Step 6

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

Step 7

YASSS!

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