Steak tartar

Ya casi es viernes.
Me gusta que sea viernes por el hecho que llegan dos días libres, sin mayor preocupación que llenar el tiempo de actividades ociosas y dedicarme a la cocina.

Las semanas pasan volando, ¿no os pasa lo mismo?
Del lunes, pasamos directamente al jueves, y del jueves, otra vez al lunes. Eso es lo más preocupante, que si los días laborales pasan volando, el fin de semana pasa como un Concorde.

Dentro de mis contradicciones, que no son pocas, ya os he comentado mi afición a la carne y mi pasión por los animales.
Me encanta el carpaccio (podeis ver una receta aquí) y el steak tartar, especialmente en estas fechas en las que empiezan a subir las temperaturas.

Una de las veces que prové esta receta, fue en el restaurante Braserie Flo, realmente buenísimo! Si os gusta el steak tartar y estais en Barcelona, deberíais ir.

No es fácil dar con un buen steak tartar, hay que cortar la carne con cuchillo (a ser posible) muy pequeña, dar con el toque justo de picante, de sal y de mostaza.
Hay sitios que te dan un mazacote de carne picada aderezada con especias y parece más una hamburguesa aderezada, que un steak tartar. Una lástima.

Además, creo que es importante que te lo preparen delante tuyo, así puedes determinar tú las cantidades de ingredientes a echar para condimentar.

En fin, que un buen steak tartar no es fácil, ni de hacer, ni de encontrar.

Aquí os dejo mi receta, a ver si os gusta.

Feliz fin de semana!!

Ingredientes 2 personas:
 
– 400 gr de solomillo de ternera
– 2 yemas de huevo
– 2 c/c de alcaparras
– 4 pepinillo en vinagre
– 1/2 cebolleta
– 1/2 diente de ajo
– Aceite
– Zumo de limón
– Tabasco
– Pimienta
– Sal
 
Elaboración:
Con un cuchillo muy afilado cortar la carne de forma que quede a daditos muy pequeños. Otra opción es decirle al carnicero que la pique pero no demasiado pequeña.
Picar la cebolleta, las alcaparras, los pepinillos y el ajo.
Mezclar todos los ingredientes(los picados más la yema de huevo) con la carne y aderezar con un chorrito de aceite, unas gotas de limón (yo pongo el zumo de 1/4 de limón por persona), sal y pimienta al gusto y un toque de tabasco (dependiendo si te gusta más o menos picante).
Servir con unas rebanadas o tostadas de pan.

189 Responses to Steak tartar

  1. A mi la verdad es que la carne cruda no me gusta. Así es que paso de este plato pero las fotos son geniales. Besos y buen fin de semana

  2. Hola,
    Jo l’he menjat i realment és molt bo. Té una pinta exquisida, amb el que m’agrada!! Llàstima que només me l’he de fer per a mi, que a ningú de casa els hi agrada la carn i menys crua!! Petonets

  3. Ummmm! que pinta tiene este Steak. Una presentación y unas fotos muy cuidadas.

    Un besito

  4. Yo no termino de encontrarle el gusto a esto de la carne cruda pero el tuyo tiene muy buena pinta.
    A ver si me animo a hacerlo y le cojo el gusto.
    Besos

  5. No me he atrevido a probarlo, pero así presentado seguro que sí lo probaba

  6. Pues que lo has preparado genial y es que yo no tomo carne sólo algo de pollo esporádicamente. Y desde luego que es algo que hay que preparar muy bien. Paula de con las zarpas en la masa sú última entrada también es un steak.
    Bsitos

  7. Hola Mónica.
    Jamás habría pensado en que era de ternera, me lo imaginé de atún, por el colorcito.
    Recuerdo hace mucho haber comido un tártaro de carne y era muy rico.
    Me llevo tu receta, para el verano viene genial.
    Un beso.

  8. Hola a todos!! Entiendo perfectamente que a algunos no os guste, en casa pasa lo mismo… pero a mi me encanta.
    Kako, el color más rosadito se debe a las gotas de limón, que hace que se aclare el color intenso de la carne.
    María, voy a ver la entrada de Paula.
    Gracias por los comentarios. Besos

  9. Hola, gracias por pasarte por mi blog, así he podido conocer el tuyo que me parece fantástico, con mucha luz y unas fotografías preciosas.

    Cierto, hemos coincidido en la entrada, además el mismo día.

    Me uno como seguidora para no perderte la pista.

    Salu2, Paula
    http://conlaszarpasenlamasa.cultura-libre.net
    http://galletilandia.blogspot.com

  10. Buenísimo, Mónica!. Te ha quedado un plato de lujo… y muy elegante de presentación!.
    Un besote

  11. Yo no soy de cosas crudas, me quedo con tus crepes!! Tienen una pinta! Encima me encantan los crepes salados! Tienes buenas recetas en tu cocina me quedo por aquí jeje

    Muchos besos

  12. El tiempo vuela, yo ya me veo en un abrir y cerrar de ojos, comiendo turrones y polvorones…
    ¡Muy bueno el steak, tiene una pinta fantástica, me encanta como lo has presentado y la foto es maravillosa!, tengo que decir que aunque a mi el steak tartar no me termina de gustar mucho -que me gusta-, a mi pariente le encanta, para mi el carpaccio por favovor, ¡…mmm… qué rico!. Un besín guapa.

  13. Tienes razon no es facil preparar un steak-tartar bien condimentado y la carne con el corte justo.No soy mucho de este plato pero cuando lo he probado me gusta y si fuera hoy tu invitado me lo comia sin pensarmelo.Buenas fotos y buen decorado,me encanta tambien como preparar la escena

    beso
    miquel

  14. Gracias por los comentarios!

  15. Me encanta el steak tartar!!! El tuyo tiene que estar de vicio…
    Es curioso porque a mi la carne me gusta o cruda o muy echa, jaja!

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