How to Prepare Perfect Fullblood Wagyu Beef Flat Iron Steak Tartare
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, How to Make Super Quick Homemade Fullblood Wagyu Beef Flat Iron Steak Tartare. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Fullblood Wagyu Beef Flat Iron Steak Tartare, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef Flat Iron Steak Tartare delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can cook Fullblood Wagyu Beef Flat Iron Steak Tartare using 14 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Fullblood Wagyu Beef Flat Iron Steak Tartare:
- 1 (8 OZ) Double 8 Cattle Company Fullblood Wagyu Flat Iron Steak
- 1 OZ Capers (minced)
- 4 Cornichons (minced)
- 1 TBSP Chives (minced)
- 1 Shallot (minced)
- 1 Lemon (juiced)
- 1 Egg
- 2 TBSP Olive Oil (to season)
- Kosher Salt (to season)
- Sea Salt (to season)
- Freshly Ground Black Pepper (to season)
- 1 Radish (shaved) (to garnish)
- Fresh Herbs (to garnish)
- 1 Baguette
Instructions to make Fullblood Wagyu Beef Flat Iron Steak Tartare
- PREPARING THE FULLBLOOD WAGYU FLAT IRON STEAK TARTARE
Coat the entire Fullblood Wagyu flat iron steak with kosher salt. Allow the meat to rest for 10 minutes in the refrigerator. Place a medium empty mixing bowl in the fridge, as well, to keep it cool. After 10 minutes, remove the flat iron steak from the fridge, and rinse thoroughly. Pat dry. Pull out the cold mixing bowl from the fridge as well. This will ensure your tartare stays chilled. - Alternatively, you can put a large bowl of ice underneath the mixing bowl to keep it cold.Butterfly cut the Fullblood Wagyu flat iron steak. Then, make 1/4 inch slices. Turn the meat, and repeat the process so that you have 1/4 inch cubes of steak. Place the meat cubes in the chilled bowl.
- Mince the capers, shallots, chives, and cornichons. Add to the chilled (tartare) bowl. Add the juice of one lemon. Season with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Don’t be shy on the seasoning. Mix all the ingredients together. Taste to check the seasoning, and add more as needed.
- FINAL STEPS
Place a ring mold on a plate, and place the tartare mixture inside of the mold. Gently push down with the back of a spoon until leveled. Remove the ring mold. Separate one egg. Save the egg white for a different use, and place the egg yolk on top of the tartare. Season with sea salt. Garnish with some shaved radish and fresh herbs.Pair with a side of grilled crusty bread (use the baguette for this).Serve, and enjoy!
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