Elk Sirloin Tartare
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!
JHBMCo. Elk Sirloin Tartare
• 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.