Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Serves 4
Most people (and restaurants) are obsessed with using the best tender cuts for steak tartare. Firstly, the really tender cuts don't have that much flavour, and secondly, they're bloody expensive. The natural grain of a flank or skirt lends itself perfectly to the meat being chopped into tartare.
500g very fresh lean fillet, sirloin or topside steak, flank or skirt, finely chopped
2-3 medium shallots, peeled, halved and very finely chopped
50g capers, drained, rinsed and finely chopped
50g gherkins, finely chopped
2tsp brandy
1/2tbsp tomato ketchup
2tsp Worcestershire sauce
A few dashes of Tabasco
1tbsp olive oil
Egg yolk
Salt and freshly ground black pepper
With a very sharp chopping knife, slice the meat into very thin strips along the grain of the meat, and then chop it again as finely as possible. Mix all of the ingredients together and season to taste. You may wish to add a little more Tabasco, ketchup or Worcestershire sauce, it's up to you. Spoon the steak tartare on to a plate or, if you prefer, push it into a ring mould. Serve with a leaf salad and chips, or toast, and a single egg yolk.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments