Smokey Steak Tartare w/ Chipotle Mayo & Charred Sourdough

by Kieran Day

Steak tartare might just be my favourite thing in the whole world (second to my beautiful wife). This recipe takes the classic French bistro dish and puts a southern spin on it with the addition of chipotle tabasco and mayo.




You'll need

  • 500g top notch sirloin or fillet
  • 6 eggs
  • 3 eschallot
  • 3 tbls capers
  • 10 cornichons
  • chipotle tobasco
  • worstershire
  • dijon mustard
  • flat leaf parsley
  • micro red sorrel
  • 750ml canola oil
  • 3 tbls white balsamic vinegar
  • pink salt
  • black pepper
  • ground chipotle
  • tomato ketchup
  • 1 sourdough baguette

Here's how

  1. Firstly make the mayo. Add 2 yolks and 1 whole egg to food processor.
  2. Add 3 tbls vinegar, 1 tbls dijon, 2 tbls ketchup, 1 teaspoon chipotle.
  3. Turn on and slowly add 750ml canola oil.
  4. Season and add chipotle Tabasco to taste.
  5. For the Steak Tartare, finely dice eschalot, capers, cornichons and parsley.
  6. Trim and finely chop the steak on a clean board. Return to fridge.
  7. Combine above ingredients in a bowl.
  8. Add 2 tbls dijon, 2 egg yolks, tabasco and wortsershire to taste
  9. Combine and return to fridge.
  10. Heat up char grill and thinly slice bread.
  11. Grill on both sides and serve.
  12. When plating tartare, make a small well in top to add an unbroken yolk.

About the Author

Kieran Day

Kieran is the head chef and co-owner of The Stinking Bishops in Newtown, Sydney. The Stinking Bishops is a specialty cheese shop, bar and restaurant serving up wholesome British & European inspired dishes, alongside cheese and cured meat boards. "I have a passion for simple, uncomplicated... Read Full Bio

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