Steak Tartare: Deconstructed Fajita Style
I love steak Tartare. And I love the flavors of Fajitas. So what do you get? Steak tartare: deconstructed fajita style.
So basically this is chopped steak with cilantro, onion, tomato, and chilies with olive oil and lime on a chip. Good yeah?
I wanted some steak tartare but had a garden full of really great peppers. Sandias, Marconi, poblanos, Big Jims, jalapeno, Thai reds… They just called out for something other than the standard salsa and chili.
I also had a sirloin steak and a new kitchen gadget, a immersion circulator made for sous vide but you can use a large heavy pot.
“What the heck does that mean? Again? Really?”
Really. The a immersion circulator circulates hot water around sealed food and slowly “cooks” it to a proper temperature. By cooking slow and low the method can turn a sirloin into a filet. And for the tartare application I get a great compromise. Cooked steak with a raw mouth feel that does not cost a fortune.
1 lb sirloin all fat trimmed – about 1 inch thick
¼ cup finely diced onion
¼ cup finely diced tomato
¼ finely diced green peppers (all jalapeño or a mix to taste)
¼ cup chopped cilantro
1 diced avocado
Juice of ½ lime
¼ cup olive oil
Coarse sea salt
Good tortilla chips (fresh would be best)
No nutrition information available
Heat a large pot (8 to 12 quarts) of water to 131 degrees with the sous vide device. Or fill the pot with hot tap water and place on your smallest burner at the lowest temp. Check the temp after ten minutes or so and the temp will probably be around the right temp. Just play with the heat.
Place the steak in a ziplock bag and partially close. Place the bag into the water and work out all of the air and seal.
Let the sirloin cook in the bath for 2 hours. Or more – at this point it will be cooked but be very rare. Pull the bag from the bath and put into an ice bath.
Once chilled, finely dice up the steak about the size of this __ square. Mix with the rest of the ingredients and add salt and pepper to taste. Chill until it is cold.
To serve, place a spoonful on top of a chip and top with avocado. Lightly sprinkle some sea salt on top and serve.