Recipe by Heshy Jay

Steak Tartare Cucumber Rolls

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Meat Meat
Medium Medium
4 Servings
Allergens

Contains

- Egg
1 Hour, 15 Minutes
Diets

No Diets specified

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.

Steak Tartare Cucumber Rolls

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