A Paleo Dream: Steak Tartare with Mesclun Salad
The added bonus is that the copious chopping burns a few calories during the prep!
The accompanying salad is a great pair. Mesclun greens are out this time of the year across the East coast of the US and Canada.
Recipe: Steak Tartare with Arugula Salad
Ingredients
1 lb fresh top sirloin steak
Instructions
Mentally prepare yourself. This recipe takes alot of chopping, but the upside is that it’s good for your chopping forearm.
Using a large chefs knife, and a sturdy cutting board, slice the sirloin into 1/2 inch strips. Take the strips and cut them into 1/2 inch squares.
Form a large mound with the steak pieces, and poor olive oil over the mound. Chop it repeatedly using a knife until it has the consistency of very course hamburger meat. Transfer the steak to a nonreactive bowl.
Add the egg yolks, diced onions, lemon juice, capers, mined dills, Worcestershire sauce, salt and pepper. Fold together with a spatula.
Form the mixture into rounds on two plates. Add some mixed mesclun salad to the plate and server.
Recipe: Mesclun Salad
Ingredients
1 shallot, thinly sliced
One hand full of cherry tomatoes, cut in half
Instructions
Whisk together the vinegar, dijon, salt and pepper in a small bowl. Continue whisking while drizzling in the olive oil. Add the shallots, stir to mix and set aside.
Place the tomato halves in a small bowl. Stir in 1 teaspoon of the dressing.
Place the greens in a salad bowl. Pour remaining dressing over the greens and toss. Pour the dressed tomatoes over the greens and serve.
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Tags: Beef , diced onions , eating raw meat , egg yolks , hamburger meat , inch squares , mesculun , paleodiet , salad , salad ingredients , steak tartare , tablespoon capers , tablespoon worcestershire sauce , top sirloin steak
