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
5 as an appetizer
1/2 lb. grass-fed beef (with all sinew and fat removed)
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!