This exceptional beef tartare from chef Owen Kenworthy, made with hand-chopped beef, is fast and easy to make ahead.
Plus: More Beef Recipes
1 1/2 pounds hanger steak—trimmed of all sinew and fat, chilled
2 teaspoons finely chopped rosemary
Pinch of piment d'Espelette (see Note)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Grilled sourdough bread, for serving
How to Make It
On a cutting board, slice the steak into very thin strips. Stack the strips and cut into fine cubes. Add the rosemary and piment d'Espelette and chop together until the meat is minced. Season with salt and pepper and transfer to a bowl. Stir in the oil and lemon juice; serve with grilled sourdough bread.
The chopped beef can be refrigerated for up to 4 hours.
Piment d'Espelette is a mildly spicy, ground red pepper. It's available at specialty food shops, or at zingermans.com.
Light meat dishes pair well with light reds like Gamay. Try a French wine from the Rhône or Burgundy region.
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