At Lumiere, chef Michael Leviton makes this tartare with top-quality sirloin that has been dry-aged for 28 days.
Yield: serves 4
For the Kaffir Lime-Leaf Oil and Red Curry Vinaigrette
- <sup>1</sup>⁄<sub>2</sub> cup fresh kaffir lime leaves (about 16)
- 6 Tbsp. plus 1/4 cup canola oil
- 2 Tbsp. red curry paste
- 2 Tbsp. chopped fresh lemongrass
- 2 Tbsp. seasoned rice vinegar
- <sup>1</sup>⁄<sub>2</sub> tsp. <a href="http://www.amazon.com/Datu-Puti-Patis/dp/B0000D17PD/ref=sr_1_5?s=grocery&ie=UTF8&qid=1442344630&sr=1-5&keywords=patis">patis</a> (Philippine fish sauce)
For the Steak Tartare
- 1 lb. aged sirloin, very finely diced
- 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
- For the kaffir lime-leaf oil: Put kaffir lime leaves and 6 tbsp. 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.
- 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 remaining oil in a slow, steady stream through hole in blender lid. Transfer to a small bowl and set aside. Vinaigrette may appear separated or broken.
- For the steak tartare: Put meat, ginger, shallots, basil or spearmint, peppermint, and 6 tbsp. of vinaigrette into a large bowl and gently mix together until just combined.
- Gently pack 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.
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