Ingredients
For the tartar:
½ lb chuck tender
½ shallot, minced
2 tbsp capers, chopped
6 - 8 anchovies, chopped
6 - 8 stems of fresh oregano, leaves
¼ red hot chili pepper, sliced
1 lemon, zest
1 tsp pickled lemon
½ tbsp black pepper, crushed
Atlantic sea salt
1 tbsp sumac
1 tbsp extra virgin olive oil
For assembling:
6 challah slices, toasted
2 tbsp butter
2 tbsp mustard
Tools
Knife
Cutting board
Bowl
Pan
Directions
Step 1
Start by chopping up shallots, anchovies, oregano leaves and chili peppers as thin as possible.
½ shallot, minced
2 tbsp capers, chopped
6 - 8 anchovies, chopped
6 - 8 stems of fresh oregano, leaves
¼ red hot chili pepper, sliced
Step 2
Cut the meat into thin slices, then cut them into small cubes.
½ lb chuck tender
Step 3
In a bowl combine the meat, shallots, anchovies, oregano leaves, chili peppers, lemon zest, pickled lemon, black pepper, sea salt, sumac and extra virgin olive oil. Mix until combined.
½ lb chuck tender
½ shallot, minced
2 tbsp capers, chopped
6 - 8 anchovies, chopped
6 - 8 stems of fresh oregano, leaves
¼ red hot chili pepper, sliced
1 lemon, zest
1 tsp pickled lemon
½ tbsp black pepper, crushed
Atlantic sea salt
1 tbsp sumac
1 tbsp extra virgin olive oil
Step 4
Toast the challah bread in butter in a pan.
6 challah slices, toasted
2 tbsp butter
Step 5
Add a nice layer of mustard on top of each challah slice.
2 tbsp mustard
Step 6
Scoop a big tablespoon of beef tartar and place on each challah slice.
Step 7
YASSS!
