Grass-fed Beef Tartare

September 16, 2011
0 Ratings
  • Serves 5 as an appetizer
Author Notes

This recipe is different than most tartare recipes -- I like to put a lot of extra stuff in it. My food philosophy generally leans toward having the meat enhance a dish rather than take center stage, and I’ve done the same thing with this tartare. —The Perennial Plate

What You'll Need
  • 1/2 lb. grass-fed beef (with all sinew and fat removed)
  • 1 small bunch of kale (about a cup minced)
  • 1/2 lemon
  • 1 small daikon radish (small dice)
  • 1/2 apple (small dice)
  • 1 tablespoon minced sage
  • 1/3 red onion (small dice)
  • 2 tablespoons mustard seeds
  • 1/4 cup vinegar (any flavor — I used sherry)
  • 1/4 cup water
  • 2 tablespoons honey
  • Salt to taste
  • 1 egg yolk
  1. Start by pickling the mustard seeds. Mix together vinegar, water, honey, and salt in a pan with the mustard seeds. Bring to a boil and simmer for 5-10 minutes. Chill in the refrigerator.
  2. Marinate the minced kale in lemon juice. This helps to break down the tough texture and also provides a nice acidic punch to the dish.
  3. Cut the beef into a small dice, similar in size to the vegetables. Add a liberal amount of salt and pepper.
  4. Add all of the remaining ingredients and mix together. Taste for seasoning.
  5. Put the tartare on crostini or crackers to serve.

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Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

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