Steak Tartare with Parmigiano Frico

Name: Steak Tartare with Parmigiano Frico
Yield: makes 40 pieces
Ingredients: 2 cups coarsely grated Parmigiano-Reggiano cheese; 1 1/4 pounds lean sirloin, trimmed of excess fat; Sea salt and freshly ground black pepper; 2 egg yolks (see Note); 1 anchovy fillet, chopped; 2 teaspoons Dijon mustard; 1 teaspoon red chili paste, such as sambal; 1 teaspoon Worcestershire sauce; Juice of 1/2 lemon; 1/2 red onion, finely diced; 1 tablespoon capers, drained and minced; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh chives, for garnish

December 9, 2011

I order steak tartare in restaurants whenever it’s on the menu. When you serve it at home it’s important to seek a fine butcher who can provide you with the best-quality beef. You can make the Parmigiano baskets the morning of the party and store them covered at room temperature; they will still have an amazing snap hours later. The trick for success with this is not to use “green can” grated cheese, which will not melt evenly; you have to buy the good stuff. Once you get the hang of making Parmigiano-Reggiano frico you can really crank them out. The tops of water or soda bottles are ideal for forming the Parmigiano cups. I also like to make flat frico as a crunchy garnish for Caesar salads.

Cooks' Note

Healthy people need to remember that there is a very small risk associated with eating raw eggs. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

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