Cured Steak Tartare

5d 1h 50m

A different take on a French classic, this Cured Steak Tartare is a very powerful dish that works both as an appetizer or a main dish!

It pairs nicely with salads and roasted veggies, or with cocktails such as whiskey sour and margarita.

You can use a regular pickled cucumber instead of the pickled bur cucumber, which is common in Brazil. If you prefer to make your own, find a recipe here on CREME! Additionally, ensure you use high-quality lime mayonnaise, or check out a recipe on CREME for that as well.

The cured meat is made from scratch and not all of it is used for the tartare, so you can keep the leftover cured meat in the refrigerator for later uses, such as grilling it or even making more tartare!

Add 30 g of sugar and 60 g of salt to a bowl
Add 10 g of black pepper powder and mix until combined
Place a 1 kg piece of picanha on a cutting board and evenly spread 30 g of the seasoning mix on all sides of the meat
Place the meat on a rack on a baking tray. Refrigerate it uncovered for 5 days to cure it. The meat is cured
Bring 1 cup of water into a boil in a small saucepan over high heat
Add ¾ cup of corn flour and 1 cup of water to a bowl. Stir to dissolve the lumps
Add the corn flour and water mixture to the boiling water. Stir constantly until it thickens
Spread over a silicone baking sheet, making a thin layer
Bake at 155 °C for 50m until the tuile is dry and crispy. The corn tuile is ready
Small dice ½ red onion
Small dice 100 g of the Cured Meat
Small dice ½ pickled bur cucumber
Add the meat and red onion to a bowl
Add the pickled bur cucumber and 1 tbsp of roughly chopped baru nuts
Add 1½ tbsp of extra virgin olive oil, and season with salt and black pepper to taste
Add thinly sliced chives to taste and mix it
Plate the meat on a serving dish
Add small portions of lime mayonnaise around the dish
Place a large piece of the Corn Tuile on top of the meat, leaving a mayonnaise portion exposed. The cured steak tartare is ready
Enjoy! Eat it as an appetizer or a main dish!