DC to Paree: Steak Tartare & Crunchy Red Wine Vinegar Salad
The DC to Paree (Paris) Series is a collection of artsy recipes from a DC girl (me) and her food adventures in France. DC to Paree opens a window into a sunny, fruit-filled French kitchen. With a table full of wine, delicate herb and lentil entrees along side tender crab and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.
Steak Tartare is the French equivalent of salsa. This classic dish is served in every French cafe with salted potato chips for scooping. The red wine vinegar salad adds a compliment to the richness of the steak. So sit back, don’t cook, and savor every bite with friends!
Food Photography: Steak Tartare and Red Wine Salad by Muhammad Chughtai
Serves 2 appetizers
Steak Tartare Ingredients
½ Pound organic Rump steak, small dice
3 tsp. Capers, small dice
4 Cornichons, small dice
1/2 Shallot, small dice
1 Garlic clove, small dice
2 Dashes of Tabasco Sauce
½ tsp. Worcestershire
1 Egg yolk
1/2 tsp. Dijon mustard
Kosher Salt, to taste
Crunchy Red Onion Salad Ingredients
1 Head of Romaine Lettuce, rough chop
¼ Small Red onion, thinly slice
Red Wine Vinaigrette
Ingredients
3/4 Cup Olive oil
1/3 Cup Red Wine Vinegar
2 Cloves Garlic, minced
Kosher salt and freshly ground black pepper, to taste
How to Make Steak Tartare
1. To make steak easier to cut, place steak in freezer until slightly frozen, about 1 hour. While the steak is freezing, combine all other ingredients, taste and adjust seasoning.
2. Remove from freezer and with a sharp knife slice the steak lengthwise into thin strips, crosswise, then finely chop. Add steak to a bowl with half the amount of the mixture. Combine so it’s well-flavored but not over sauced. Add more of the mixture as needed. Plate with a French baguette and vinegar salad. Enjoy!
How to Make Red Wine Vinaigrette and Red Onion Salad
1. Combine red wine vinegar, garlic, pepper and salt. Slowly whisk in the olive oil. Taste and adjust seasoning, as needed.
2. Combine lettuce and red onion and lightly dress with vinaigrette.
