Our top elements from Classic Caesar Salad and Steak Tartare are incorporated in this recipe by F&W recipe creator Liz Mervosh. Made with tender cubes of steak that are raw crisp croutons coated in Parmesan, crispy leaves of endive, and a garlic-forward, creamy Caesar dressing, Caesar Steak Tartare is an indulgence for the senses.
The leaves of the endive serve two purposes in this recipe. They are used to bring out the tartare’s richness and sweetness with freshness and, secondly, as a hand-held tool to scoop the steak and move it through the salad dressing.
A few notes from The Food & Wine Test Kitchen
A slight sprinkle of salt on the leaves of endives just before serving can help reduce their bitterness, making for a pleasant bite.
To make steak tartare, sourcing the highest quality meat is vital to an enjoyable and tasty result. Cut the whole steak yourself rather than buying precut or minced meat. Consult a reputable local butcher for the best beef cuts to make a fresh tartare. To make a perfect cut steak for tartare, put the heart in a freezer until it’s soft, around 15 minutes before cutting.
- 1/4 cup plus two tablespoons extra-virgin olive oil, divided
- 1 1/2 ounces Parmesan cheese, grated (about six tablespoons), divided
- 1 1/4 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- One small baguette, chopped into 1/2-inch pieces (about 1 1/2 cups)
- 4 jarred anchovy fillets in oil (such as Ortiz), patted dry
- Two small garlic cloves
- One large egg yolk
- One teaspoon of Champagne vinegar
- 1/4 cup canola oil
- Three tablespoons buttermilk, divided
- 1 (12-ounce) trimmed rib-eye steak, cut into 1/4-inch cubes (about 1 1/2 cups), chilled
- Two tablespoons finely chopped fresh chives
- 12 white Belgian endive leaves (from 1 medium head)
- 12 red Belgian endive leaves (from 1 medium head)
- Preheat oven to 350°F. Cover a baking pan with parchment. Mix two tablespoons of olive oil, two teaspoons of cheese, 1/4 teaspoon salt, and 1/4 teaspoon of black pepper in a medium bowl until it forms the consistency of a paste. Incorporate baguette pieces into a bowl and mix in a coating. Distribute the baguette mixture on the baking sheet you have prepared. Bake in oven preheated to 8 minutes. Remove the baking sheet from the oven, sprinkle two tablespoons of cheese on the mix, then toss for a few minutes to mix. Return to oven and bake at 350°F until golden bread is golden, with spots of golden color, for up to six minutes. Place baking pan on wire rack. Let croutons cool for 10 minutes.
- Finely chop garlic and anchovies on a cutting table; sprinkle with one teaspoon salt. Utilizing the flat edge of the large blade, smash and scrape garlic and anchovies until you get a paste. Transfer the garlic-anchovy mixture into a bowl of medium size; add eggs, egg yolks, vinegar, and the remaining 1/4 teaspoon of pepper. Whisk mixture until blended. Gradually add the canola oil and the remaining 1/4 cup of olive oil. Add it in a slow, steady stream, constantly whisking until the mixture thickens and emulsifies. Blend one tablespoon buttermilk and the remaining two teaspoons of Parmesan cheese until well blended.
- Mix the toasted croutons, chopped steak, chives, 1/3 cup Caesar dressing, and the remaining one teaspoon of salt in an enormous bowl. Sprinkle salt in a small amount on the endive leaves. Arrange the tartare and leaves of endive in a semicircle on the one edge of all four plates. Add the remaining two tablespoons of buttermilk to Caesar dressing, then spoon the mixture over the tartare. Serve immediately.