Red Curry Steak Tartare
At Lumière, chef Michael Leviton makes this tartare with top-quality sirloin that has been dry-aged for 28 days.
FOR THE KAFFIR LIME–LEAF OIL:
1/2 cup fresh kaffir lime leaves (about 16)
6 tbsp. canola oil
FOR THE RED CURRY VINAIGRETTE:
2 tbsp. red curry paste
2 tbsp. chopped fresh lemongrass
2 tbsp. seasoned rice vinegar
1/2 tsp. patis (Philippine fish sauce)
1/4 cup canola oil
FOR THE STEAK TARTARE:
1 lb. aged sirloin, very finely chopped
1 1/2" piece ginger, peeled and minced
1 shallot, peeled and minced
1 tbsp. finely chopped Thai basil or spearmint leaves
1 tbsp. finely chopped peppermint leaves
1. For the kaffir lime–leaf oil: Put kaffir lime leaves and oil into a blender and purée until oil is flecked with the leaves, 1–2 minutes. Transfer to a bowl and cover. Set oil aside at room temperature overnight. The following day, strain through a cheesecloth-lined sieve into a small bowl, discard solids, and set aside.
2. For the red curry vinaigrette: Put curry paste, lemongrass, vinegar, and fish sauce into a blender and purée until smooth, about 1 minute. With motor still running, gradually add oil in a slow, steady stream through hole in blender lid. Transfer to a small bowl and set aside. Vinaigrette may appear seperated or broken.
3. For the steak tartae: Put meat, ginger, shallots, basil or spearmint, peppermint, and 6 tbsp. of vinaigrette into a large bowl and gently mix together until just combined.
4. Gently pacl one-fourth of the steak tartare into a deep, 2 1/2" ring mold set in the middle of a plate, then unmold by removing ring. Repeat process on 3 more plates with remaining tartare. Drizzle some of the lime oil and remaining vinaigrette around each one.