Steak Tartare with Fried Bread (Topinky a Tatarák) 

Serves 8-10, prep time: 15m, total time: 25m

Ingredients (for the Tartare):

 

  • Beef sirloin steak (4oz)

  • Minced shallot (2 tablespoons)

  • Kosher salt (1 teaspoon)

  • Finely ground black pepper (1 teaspoon)

  • Olive oil (1 tablespoon)

  • Egg yolks (2)

  • Kosher (dill) pickle juice (3 tablespoons)

  • Dijon mustard (1 teaspoon)

  • Fresh chives, chopped (2 tablespoons)

Ingredients (for the Fried Bread):

  • Bavarian rye bread (seedless, sliced and dark brown like Pumpernickle)

  • Olive oil (to fry)

  • Garlic cloves (whole, peeled)

Using a meat grinder attached to a Kitchen Aid mixer, cut the beef into 1 inch strips and run through the grinder into a catch bowl.  Add the remaining ingredients (except the chives) to the catch bowl and mash together gently with a fork.  Place into a serving dish, cover with plastic wrap and refrigerate until use (make only a few hours ahead of time so the color of the meat remains bright red).

In a large frying pan, add just enough olive oil to coat the bottom of the pan.  Cut the bread in half crosswise and fry until crisp on both sides (1-2 minutes on each side)

To serve, rub a clove of garlic on the hot bread and top with the tartare, enjoy at once!

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