Recipes

Red Curry Steak Tartare

  • Serves

    serves 4

SAVEUR EDITORS

At Lumiere, chef Michael Leviton makes this tartare with top-quality sirloin that has been dry-aged for 28 days.

Ingredients

For the Kaffir Lime-Leaf Oil and Red Curry Vinaigrette

  • 12 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
  • 12 tsp. patis (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

Instructions

Step 1

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.

Step 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 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.

Step 3

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.

Step 4

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.