Elk Sirloin Tartare
Jackson Hole Buffalo Meat Co
We’ve been talking a lot about grilling over live fire or searing your bison and elk steaks in a hot cast iron pan for that perfect crust, but today we’re going to keep it raw and show you a simple steak tartare recipe in the style of a neighborhood Parisian bistro or American steakhouse, while giving it a Western twist by using our @jhbuffalomeatco elk sirloin!
The key to a great tartare is using the very best ingredients, from your protein source, to your farm fresh egg and condiments and keeping everything cold!
Follow these easy steps for a simple and delicious appetizer for your next get together with friends and family!
- 1 ea. 8oz. JHBMCo. Elk Sirloin (partially frozen)
1 tsp. crunchy sea salt
1/2 tsp. fresh cracked black pepper
1 Tbsp. good extra virgin olive oil
2 Tbsp. minced sweet onion (Walla Walla, Sweet Maui, Vidalia)
1 Serrano chili, lightly charred and minced
2 cloves garlic, lightly charred and minced
2 tsp. capers, drained
1 tsp. whole grain mustard
1/2 tsp Tabasco
1/2 tsp. Worcestershire
juice of 1/2 lemon
- 1 each farm fresh egg yolk
2 Tbsp. fresh chive, minced
8 slices crusty, toasted bread
Begin by partially thawing the elk sirloin. Keeping the elk steak, partially frozen will make it much easier to thinly slice and dice and it will also be just thawed (but still cold) when ready to season with the remaining ingredients.
- Chill a small, nonreactive bowl (metal or glass works best) in the freezer until ready to mix.
- Slice the steak lengthwise into very thin 1/8-1/4” strips, then into 1/8-1/4” dice.
- Transfer the diced elk sirloin to the pre-chilled bowl, then simply add the reaming ingredients and gently mix until all the ingredients are well incorporated.
- Toast your crusty bread and cut into bite size pieces.
- Transfer the seasoned elk sirloin tartare to a plate, finish with the minced chive, raw elk yolk a sprinkle of crunchy sea salt and the toasted bread on the side!