Steak Tartare
Asian Pear, Parsley Pistou, Balsamic Vinaigrette, Pine Nut Cream, Daikon, Rice Cracker
Chef Tim Artale of Scotch Lodge | Portland, OR
Adapted by StarChefs | May 2023
INGREDIENTS
Miso Pine Nut Cream:
Yield: 3 cups
120 grams cashews
135 grams grapeseed oil
45 grams lemon juice
45 grams rice vinegar
45 grams pine nuts
45 grams white miso
8 grams salt
Balsamic Vinaigrette:
Yield: 2 cups
180 grams grapeseed oil
90 grams olive oil
90 grams white balsamic vinegar
90 grams sambal
Tartare Spice:
Yield: 2 cups
100 grams black peppercorns
100 grams white peppercorns
100 grams mushroom seasoning
Parsley Pistou:
Yield: 1 cup
80 grams parsley
80 grams extra virgin olive oil
1 gram salt
Steak Tartare:
Yield: 4 ounces
Oil for frying
1 medium-sized rice paper
Cacio de roma
Salt
90 grams diced coulotte steak
6 grams brunoise Asian pear
4 grams diced rakkyo
Lemon juice
10 white daikon rounds, various sizes
10 red mustard frills
METHOD
For the Miso Pine Nut Cream:
Heat oven to 300°F. Place cashews on a sheet pan and roast 16 minutes, rotating pan halfway through. Let cool to room temperature. Once cooled, transfer cashews to a Vitamix blender with remaining ingredients and 240 grams water. Blend on high speed until smooth. Transfer to a nonreactive container and cover with plastic wrap to prevent a skin from forming. Refrigerate.
For the Balsamic Vinaigrette:
In a Vitamix blender, combine all ingredients and blend on high speed 45 seconds, or until smooth. Strain into an airtight container. Refrigerate.
For the Tartare Spice:
In a Vitamix blender, pulse all ingredients until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Parsley Pistou:
In a cast iron pan over high heat, char parsley. Remove from heat and let cool to room temperature. Once cooled, finely chop and transfer to a mixing bowl. Toss with oil and salt. Set aside.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Once hot, drop rice paper in oil and fry 10 seconds, or until light and puffy. Remove and let cool. Once cooled, season rice crackers with salt, cacio de roma cheese, and Tartare Spice. Set aside. In a mixing bowl, combine steak, pear, rakkyo, 6 grams Balsamic Vinaigrette, and 4 grams Parsley Pistou. Toss to coat. Season with lemon juice, salt, and Tartare Spice. Set aside. On a serving plate, place 3 small dollops of Miso Pint Nut Cream in a triangle formation. Gently hit the dollops with the back of a spoon to create a splatter effect. Spoon the steak mixture around the plate. Garnish with daikon and red mustard frills. Cover tartare with the seasoned rice cracker and serve.
