At Joe Beef, we mix up the tartares on the menu, sometimes offering the classic French recipe and other times the zesty Italian. This is the one we prepare at home the most. A nice alternative to carpaccio, it’s a great summer tartare.

　　

Ingredients

Serves 4

　　

DRESSING

1 pimiento-stuffed green olive, chopped

　　1 1/2 teaspoons chopped fresh flat-leaf parsley

　　1 1/2 teaspoons chopped fresh basil

　　1/2 teaspoon finely chopped garlic

　　1/2 teaspoon finely chopped red onion

　　2 anchovy fillets

　　1 tablespoon grated Parmesan cheese

　　2 tablespoons red wine vinegar

　　3 tablespoons canola oil

　　3 tablespoons olive oil

　　1 teaspoon brown sugar

　　1 teaspoon Dijon mustard

　　1 teaspoon water

　　1 pound (455 g) top sirloin

　　Salt and pepper

　　4 slices country bread, brushed with olive oil

　　1 or 2 cloves garlic (optional)

　　4 anchovy fillets (optional)

　　Sour Crudités (page 177)

　　1 tablespoon fresh flat-leaf parsley leaves for garnish

　　Thin shavings of Parmesan cheese for garnish

　　

Step 1

To make the dressing, in a large measuring pitcher, combine the olive, parsley, basil, garlic, onion, anchovy fillets, Parmesan, vinegar, the oils, the brown sugar, mustard, and the water. Emulsify with a hand blender and set aside.

　　

Step 2

To prep the meat, cut the sirloin into 1/2-inch (12-mm) cubes, making sure there is no silver skin or gristle. Using a small blender or food processor, grind the meat until it has that steak tartare consistency. Place the ground meat in a bowl and season with salt and pepper. Add the dressing and mix well. We recommend starting with half and adding more to taste.

　　

Step 3

Toast the oil-brushed bread slices. If you want to get crazy, rub the toast with a garlic clove, and place an anchovy fillet on top of each slice.

　　

Step 4

Place the tartare on a plate, arrange the toasted bread slices on the side, and spoon the pickled vegetables alongside the tartare. Garnish the tartare with the parsley and Parmesan shavings. Serve right away.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.