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Recipe by Heshy Jay

Steak Tartare Cucumber Rolls

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Steak Tartare Cucumber Rolls
Steak Tartare Cucumber Rolls
Meat Meat
Medium Medium
4 Servings
Allergens

Contains

- Egg
1 Hour, 15 Minutes
Diets

No Diets specified

The best part of a party is mingling while eating — so what better way to make it easy on your guests than serving up some delicious small bites that they can snack on while they socialize? Heshy Jay is back with these sure fire ideas to make your next gathering the best one yet!

Ingredients

Main ingredients

  • 1 pound very fresh eye of ribeye

  • 1 tablespoon capers, rinsed and chopped

  • 1 shallot, minced

  • 2 tablespoons parsley, minced

  • 1 tablespoon dill, minced

  • 1 tablespoon Kedem Red Wine Vinegar

  • 1 tablespoon Haddar Dijon Mustard

  • 1 tablespoon olive oil

  • 1/4 teaspoon fish-free Gefen Worcestershire Sauce

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cucumber, sliced very thinly

Honey-Mustard Aioli

  • 2 cups olive oil (or vegetable oil, if you prefer flavorless oil)

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Directions

For the Steak Tartare

1.

Place the meat in the freezer for one hour, to aid in slicing.

2.

Meanwhile, combine all other ingredients (besides cucumber slices).

3.

Once meat has partially frozen, use a very sharp knife to dice it finely. Combine with mustard sauce and serve immediately.

Combine the Aioli

1.

Use an immersion blender to combine all ingredients besides oil.

2.

Add in oil and blend for an additional minute until fully combined.

Assemble

1.

Place a spoonful of steak tartare in the middle of a cucumber slice. Roll up the cucumber.

2.

Place seam-side down on a plate. Top with honey-mustard aioli.

Recipe tags

beef bite-size entertaining heshy jay heshyjay honey mustard dressing mayonnaise dressing party food scoop and company scoop lifestyle scoopandco scooplifestyle steak tapas
Steak Tartare Cucumber Rolls

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