Steak Tartare with a Twist [30 Days in the Raw, Day 22]
Sometimes the best recipes happen by accident. No planning, a little creativity, and a touch of good luck.
This is exactly what happened the other night when Chef James whipped together a little Steak Tartare. Well, it didn’t start out as Steak Tartare. It started out as “what on earth do we do with this raw ground beef to make it more palatable?” and it ended up – with a few creative additions from what was already in our fridge – as a new favorite recipe.
As with many things raw, this is super easy and ultra fast to make. If you can get past the raw beef factor (and remember, only consume raw meat with extreme attention to food safety) then it’s a sure hit.
This recipe makes enough to feed four and goes well with just about any salad.
Before you consume any raw meat, make sure you know the guidelines for doing so safely.
- 1 lb fresh ground 100% grass-fed beef or bison (to find a sustainable farmer you can trust, check out FarmMatch)
- 1/4 cup cultured veggies of your choice
- 2 tablespoons raw butter, at room temperature
- 1 tablespoon raw honey (like this)
- 1/2 cup diced avocado
- 1/8 teaspoon sea salt (like this)
Combine all ingredients in a bowl and mix well. We just use our hands – we are eating a primal diet after all! Scoop out into four equal servings, forming into a ball or loaf. Serve on a bed of lettuce or with a nice big salad. Enjoy!
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