Zesty Italian Tartare

Name: Zesty Italian Tartare
Yield: Serves 4
Ingredients: 1 pimiento-stuffed green olive, chopped; 1 1/2 teaspoons chopped fresh flat-leaf parsley; 1 1/2 teaspoons chopped fresh basil; 1/2 teaspoon finely chopped garlic; 1/2 teaspoon finely chopped red onion; 2 anchovy fillets; 1 tablespoon grated Parmesan cheese; 2 tablespoons red wine vinegar; 3 tablespoons canola oil; 3 tablespoons olive oil; 1 teaspoon brown sugar; 1 teaspoon Dijon mustard; 1 teaspoon water; 1 pound (455 g) top sirloin; Salt and pepper; 4 slices country bread, brushed with olive oil; 1 or 2 cloves garlic (optional); 4 anchovy fillets (optional); Sour Crudités (page 177); 1 tablespoon fresh flat-leaf parsley leaves for garnish; Thin shavings of Parmesan cheese for garnish

January 24, 2012

At Joe Beef, we mix up the tartares on the menu, sometimes offering the classic French recipe and other times the zesty Italian. This is the one we prepare at home the most. A nice alternative to carpaccio, it’s a great summer tartare.

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