Description
This Spicy Beef Tartare recipe offers a flavorful twist on a classic dish with tender sirloin steak cubes mixed with spicy Calabrian chili, crispy capers, and sharp shallots, all balanced with a creamy chili aioli. Perfectly seasoned and served chilled, it makes an elegant appetizer.
Ingredients
Scale
Beef Tartare
- 8 ounces sirloin steak, cut into ¼-inch cubes (or top-round beef)
- 3 tablespoons capers, drained
- 2 tablespoons avocado oil (or any light oil)
- 2 teaspoons Calabrian chili, drained and finely chopped
- 2 tablespoons shallots, finely chopped
- 4 teaspoons Worcestershire sauce
- 1 ½ tablespoons grainy mustard
- ½ teaspoon flaky sea salt, plus more to taste
- 2 egg yolks, fresh
- 2 teaspoons chives, finely chopped (for serving)
Calabrian Chili Aioli
- 1 teaspoon Calabrian chili, drained
- 2 tablespoons mayonnaise
Instructions
- Prepare the Beef: Place the sirloin steak on a small plate and freeze for about 20 minutes until it firms up slightly. This makes it easier to slice thinly. Then cut the beef into ¼-inch slices, followed by ¼-inch strips, and finally into ¼-inch cubes. Place the diced beef on a plate and refrigerate while preparing the other ingredients.
- Crisp the Capers: Dry the capers using a paper towel to remove excess moisture. Heat the avocado oil in a small pan over medium heat. Fry the capers, stirring frequently, for 2-3 minutes until they become crispy. Remove the pan from heat and transfer the capers onto a paper towel-lined plate to cool completely.
- Mix Tartare Ingredients: In a mixing bowl, combine the finely chopped Calabrian chilies, crispy fried capers, finely chopped shallots, Worcestershire sauce, and grainy mustard. Mix well to combine all flavors.
- Add Beef and Season: Add the chilled beef cubes and flaky sea salt to the bowl. Gently but thoroughly mix to incorporate all ingredients. Taste and adjust seasoning as needed, adding extra Calabrian chili if more heat is desired.
- Make Calabrian Chili Aioli: In a mason jar or small container, add the drained Calabrian chili and mayonnaise. Blend together with a stick blender until smooth and creamy.
- Assemble the Tartare: Chill the serving plate beforehand. Using a pastry brush, create a paint stroke design on the plate using the Calabrian chili aioli. Place a round mold on top of the paint stroke, spoon the tartare mixture inside the mold evenly, then carefully remove the mold.
- Finish and Serve: Top the tartare with a fresh egg yolk. Sprinkle with a little extra flaky sea salt and finely chopped chives. Serve immediately cold with crostini or crackers of your choice for a sophisticated appetizer experience.
Notes
- Use fresh, high-quality beef to ensure safety and the best flavor for tartare.
- Adjust the level of spiciness by controlling the amount of Calabrian chili added.
- Always use fresh egg yolks and consume immediately to minimize food safety risks.
- The crispy capers add texture and a burst of briny flavor—do not skip frying them.
- Chilling the plate before serving helps keep the tartare fresh and cool.
- Serve with toasted baguette slices or your favorite crackers for added crunch.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-cook with frying capers
- Cuisine: French-Italian Fusion
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 290 mg
Keywords: Spicy Beef Tartare, Calabrian Chili, Beef Tartare Recipe, Steak Tartare, Appetizer, Raw Beef