Spicy steak tartare

Name: Spicy steak tartare (Bistec tartar de Michele)
Cuisine: Spanish
Ingredients: 60 g (2¼ oz) Dijon herb mustard; extra virgin olive oil to taste; salt and pepper to taste; 50 g (1¾ oz) capers, rinsed of vinegar, brine or salt; 50 g (1¾ oz) capers, rinsed of vinegar, brine or salt; 50 g (1¾ oz) capers, rinsed of vinegar, brine or salt; 1 small onion, finely chopped; salt and pepper to taste; 6 drops Tabasco sauce; 500 g (1 lb 2 oz) sirloin steak, minced; 50 g (1¾ oz) capers, rinsed of vinegar, brine or salt; 4 tbsp finely chopped parsley; 4 mild chilli peppers, seeded and finely chopped

Bistec tartar de Michele

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

The palate is under a happy assault from this spicy tapa, with its onion, chilli peppers, capers and Tabasco.

Ingredients

4 tbsp finely chopped parsley
4 mild chilli peppers, seeded and finely chopped
1 small onion

Europe
Spain
Valencia
Main course
Gluten-free

Method

In a bowl, mix together the parsley, chilli peppers, onion and capers. Add the minced sirloin and mix well.
Sprinkle with Tabasco, salt, pepper and oil to taste and mix to combine all the ingredients. Mound on a platter or on individual plates and serve with the herb mustard.