Beef Tartare with Fattoush Salad

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Give your traditional beef tartare a super-fresh and approachable Mediterranean twist by pairing it with delicious fattoush salad with a light and citrusy sumac dressing.

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Beef Tartare with Fattoush Salad

  • Author: Chef Erica Karbelnik
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: Serves 2 1x

Ingredients

Scale

Sumac Vinaigrette

2 tbsp (30 mL) ground sumac

¼ cup (60 mL) red wine vinegar

½ shallot, finely diced

½ cup (125 mL) canola or grapeseed oil

½ tsp (2 mL) EACH salt and fresh ground pepper (approx)

 

Beef Tartare

3 oz (90 g) Beef Tenderloin, finely diced

Ice cubes

3 tbsp (45 mL) olive oil

½ tsp (2 mL) EACH salt and fresh ground pepper (approx)

Pita Chips

Half pita (8 to 10 Inches/20 to 25 cm diameter)

Olive oil

1 tsp (5 mL) za’atar spice

Fattoush Salad

4 large caper berries, sliced (or 2 tbsp/30 mL drained small capers)

3 pickled pearl onions, cut in half

1 cucumber, peeled and diced

½ cup (125 mL) cherry tomatoes, cut in half

¼ cup (60 mL) crumbled feta cheese

1 tbsp (125 mL) EACH chopped fresh dill and parsley

½ tsp (2 mL) EACH salt and fresh ground pepper (approx)


Instructions

  1. Sumac Vinaigrette: Whisk together sumac, vinegar and shallot; gradually whisk in oil. Season with salt and pepper. Measure 1 tsp (5 mL) for the Beef Tartare and 2 tbsp (45 mL) for the Fattoush Salad and set aside. Store remaining dressing in a jar and refrigerate for up to 2 days for another use.

 

  1. Beef Tartare: Place beef tenderloin in a bowl and set in a larger bowl of ice. Add olive oil, salt and pepper to your taste and reserved 1 tsp (5 mL) sumac vinaigrette; stir until evenly combined. Set aside.

 

  1. Pita Chips: Tear pita into cracker-sized pieces. Brush the pieces of pita with a small amount of olive oil and ‘sprinkle with zaatar. Place on a baking sheet in a single layer and toast in preheated 400°F oven for about 15 minutes or until crunchy. Set aside.

 

  1. Fattoush Salad: Combine caper berries, pickled onions, cucumber, tomatoes, feta, dill and parsley in a large bowl. Drizzle with reserved 2 tbsp (30 mL) of Sumac Vinaigrette and season with salt and pepper to taste; toss to combine.

 

  1. Spoon Beef Tartare onto chilled serving plates and top with Fattoush Salad and Pita Chips.

Notes

Tips: Look for ground sumac and za’atar in the spice section or Middle Eastern section of well-stocked supermarkets or specialty spice or grocery stores.

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