For the Best Caesar Salad, Make It Into a Beef Tartare

Caesar Steak Tartare — Photo:
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox

Active Time:

1 hr

Total Time:

1 hr 15 mins

Yield:

4 servings

Our favorite elements of Classic Caesar Salad and steak tartare come together in this recipe from F&W recipe developer Liz Mervosh. With tender cubes of raw steak, crunchy Parmesan-coated croutons, crisp endive leaves, and a garlic-forward creamy Caesar dressing, Caesar Steak Tartare is a feast for the senses.

The endive leaves serve a dual purpose in this recipe: First, to balance the tartare’s richness with a touch of freshness and secondly working as a convenient hand-held vehicle to scoop up the steak and drag it through the dressing.

Frequently asked questions

What does steak tartare taste like?

When it comes to beef tartare, the flavors vary depending on how it is prepared and the supporting ingredients. Because the beef is raw, it has a rich, beefy flavor. Since beef tartare is treated with acid, like lemon juice, some people describe it as acidic and bright.

What wine do I pair with Caesar Steak Tartare?

The tartare from which ours is inspired is one of the most popular items at hip neighborhood wine bar, Voodoo Vin, in LA. It plays well with a range of wines. While the options are virtually endless, you can’t go wrong with a classic French red like a peppery, bistro-ready Cabernet Franc, such as the Bernard Baudry Chinon Le Domaine.

Notes from the Food & Wine Test Kitchen

A light sprinkling of salt over the endive leaves just before serving mellows out their slight bitterness for a more pleasant bite.

For steak tartare, starting with top-quality meat is essential for a successful and delicious outcome. Make sure to purchase a whole steak and chop it yourself rather than opting for precut or ground meat. Rely on a trusted local butcher for advice on high-quality beef cuts for a raw preparation. To get a perfectly diced steak for tartare, freeze the beef until it is just firm, about 15 minutes, before slicing.

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Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 ounces Parmesan cheese, grated (about 6 tablespoons), divided
1 1/4 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, divided
1 small baguette, chopped into 1/2-inch pieces (about 1 1/2 cups)
4 jarred anchovy fillets in oil (such as Ortiz), patted dry
2 small garlic cloves
1 large egg yolk
1 teaspoon Champagne vinegar
1/4 cup canola oil
3 tablespoons buttermilk, divided
1 (12-ounce) trimmed rib eye steak, cut into 1/4-inch cubes (about 1 1/2 cups), chilled
2 tablespoons finely chopped fresh chives
12 white Belgian endive leaves (from 1 medium head)
12 red Belgian endive leaves (from 1 medium head)

Directions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Stir together 2 tablespoons olive oil, 2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl to form a paste. Add baguette pieces to bowl, and toss to coat. Spread baguette mixture evenly on prepared baking sheet; bake in preheated oven 8 minutes. Remove from oven, sprinkle 2 tablespoons cheese over mixture, and toss to incorporate. Return to oven, and bake at 350°F until bread is light golden in spots, 4 to 6 minutes. Transfer baking sheet to a wire rack; let croutons cool 10 minutes.
Finely chop anchovies and garlic on a cutting board; sprinkle with 1/2 teaspoon salt. Using flat side of a large knife, mash and scrape garlic and anchovies until a paste forms. Transfer anchovy-garlic mixture to a medium bowl; add egg yolk, vinegar, and remaining 1/4 teaspoon pepper. Whisk mixture until blended. Gradually add canola oil and remaining 1/4 cup olive oil in a thin, steady stream, whisking constantly, until mixture is thickened and emulsified. Whisk in 1 tablespoon buttermilk and remaining 2 tablespoons Parmesan cheese until blended.
Gently toss together toasted croutons, cubed steak, chives, 1/3 cup Caesar dressing, and remaining 1/2 teaspoon salt in a large bowl. Sprinkle a pinch of salt on endive leaves. Arrange endive leaves and tartare in a semicircle along one side of each of 4 plates. Stir remaining 2 tablespoons buttermilk into Caesar dressing, and spoon mixture alongside tartare. Serve immediately.

Originally appeared in Food & Wine magazine, September 2023