Steak Tartare

• 8 to 10 ounces top round steak, trimmed of all fat and sinew
• 1/4 cup capers, rinsed, drained, and patted dry
• Canola or vegetable oil for frying
• 3 tablespoons extra-virgin olive oil
• 1 egg yolk
• 8 sprigs flat-leaf parsley, destemmed and roughly chopped
• 1 small shallot, finely minced
• 1/2 teaspoon anchovy paste
• Red wine vinegar, to taste
• Freshly cracked black pepper
• Coarse sea salt

1. Freeze beef for 40 minutes (this makes cutting easier and also keeps the meat from heating up while you're chopping).
2. Using a very sharp knife, cut beef into 1/8 inch-thick slices, then julienne those slices and then mince them into small squares. Repeat until the entire block of meat is cut into tiny bits -- work quickly! You don't want the meat to get warm. Place the meat in the refrigerator while you fry the capers.
3. Once your capers are rinsed and thoroughly dried, heat about 1 inch of oil in a medium skillet until it's at 350u0b0 F. Add capers and cook, tossing occasionally, for about 2 minutes, or until they are golden brown. Transfer them to a paper towel to drain and cool.
4. Whisk olive oil, egg yolk, parsley, shallots, and anchovy paste together in a small bowl. Season dressing to taste with vinegar and pepper. Drizzle the dressing over the minced steak -- starting with about half -- and gently toss until it's mixed throughout. (You may not need to use all of the dressing.)
5. When you're ready to eat, toss in the fried capers and taste for seasoning (the capers and anchovies are both salty, so you probably won't need more salt). rnServe with bread or crackers and good Dijon mustard.

sinew, capers, vegetable oil, extravirgin olive oil, egg yolk, parsley, shallot, anchovy paste, red wine vinegar, freshly cracked black pepper, salt

Taken from food52.com/recipes/33963-steak-tartare (may not work)