This recipe uses a Himalayan salt plate for seasoning and then serving beef tartare. The water released from the beef naturally pulls the salt out of the plate. We suggest refrigerating the meat on the plate for 30 minutes to 1 hour, but adjust the time according to your taste, keeping in mind that the longer the food sits, the saltier it will become. You can always finish the dish with a touch of sea salt just before serving.
- 12 oz. New York strip steak, fat cap removed, sinew trimmed
and meat cut into small dice
- 1 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. finely chopped shallot
- 1 1/2 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup capers, drained and roughly chopped
- 1 tsp. Worcestershire sauce
- 2 or 3 dashes hot sauce, such as Tabasco, plus more, to taste
- 1 egg yolk
- Freshly cracked pepper, to taste
- Crostini for serving
Chill a Himalayan salt plate in the refrigerator according to the manufacturer’s instructions.
Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallot, parsley, capers, Worcestershire and hot sauce. Holding the egg yolk in your hand over the bowl, gently squeeze the yolk until it bursts, then drizzle it over the beef mixture. Discard any albumen (egg white) left in your hand. Stir the ingredients until well combined and season with pepper. Transfer the beef mixture to the chilled salt plate, forming a 1/2- to 3/4-inch layer.
Transfer the salt plate to the refrigerator for 30 minutes to 1 hour. Remove the salt plate from the refrigerator and serve the beef tartare immediately with crostini. Serves 4 to 6.