Steak Tartare

• 1 whole Egg Yolk
• 1 Tablespoon Worcestershire Sauce
• 1/4 teaspoons Sriracha Sauce (or Other Garlic/chili Paste)
• 1 teaspoon Stone Ground (coarse) Mustard
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• Sea Salt And Fresh Ground Pepper, To Taste
• 8 ounces, weight LEAN Steak (top Sirloin Or Tenderloin)
• 2 Tablespoons Minced Red Onion
• 1 teaspoon Capers

1. Mix yolk, Worcestershire, garlic-chili paste and mustard.
2. Whisk in oil and lemon juice until creamy.
3. Add some salt and pepper.
4. Chill.
5. Trim all fat and sinew from meat.
6. Thinly slice and then chop.
7. Then chop again for good measure and pick out any remaining sinewy bits.
8. (A meat grinder with coarse grind disk would also work.
9. Or cube the meat, freeze until firm, and chop in the food processor.)
10. Gently stir meat into chilled yolk mix.
11. Add onion and capers.
12. Toss until well-mixed.
13. Serve in a patty flattened onto a plate or a lettuce leaf.
14. Optional garnish/topping:
15. BEFORE fixing meat: Microwave leftover egg white in small bowl for 1 minute.
16. Chop and mix with 2 tablespoons fresh chopped parsley, 1 teaspoon horseradish, 2 teaspoons mayonnaise.
17. Set aside in the fridge to chill.
18. Then serve in a neat scoop on top of the steak patty.
19. Serves 2 as an entree or 4 as a starter.
20. Its surprisingly rich.

egg, worcestershire sauce, sriracha sauce, stone ground, olive oil, lemon juice, salt, weight lean, red onion, capers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/steak-tartare/ (may not work)