My Steak Tartare


When you are hungry but cannot think of anything appealing, or, for one of several reasons usually relating to excess, you do not want anything else, steak tartare is a good bet. Because I have never liked the texture, color, or violent tastes of the recipe as it is usually mixed in front of you by a waiter, I developed this lighter, more colorful and digestible version for my restaurants, where we make it to order, chopping the meat in the food processor. Find whatever chilies you can, the more color the better, or substitute bell peppers mixed with chilies.


  • ¼ cup ancho chili puree
  • ½ cup mayonnaise
  • 1 pound lean sirloin or top round beef
  • 2 eggs, hard cooked
  • 1 medium red chili
  • 1 medium green chili
  • 1 medium yellow chili
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Tabasco or hot sauce
  • salt and freshly ground pepper
  • ¼ cup chopped fresh parsley
  • ¼ cup capers, rinsed


Mix the ancho puree with the mayonnaise and let sit 1 hour to develop the flavors.

Trim any tendons and fat from the beef. Cut into 1-inch cubes and grind in a food processor or chop fine by hand. Make sure you do not overprocess the beef.

Separate the yolks from the whites of the eggs and push each separately through a sieve.

Stem and seed the chilies. Slice in very fine strips.

Mix the lemon juice, hot sauce, and salt and pepper to taste in a bowl. Add the beef and mix well. Put the beef in the center of a cold plate. Put the egg yolks, egg whites, and chopped parsley around the beef in concentric circles. Spoon some of the ancho mayonnaise over the beef and scatter the capers over the mayonnaise.