Steak Tartare with Parmigiano Frico Recipe

Name: Steak Tartare with Parmigiano Frico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsely grated Parmigiano-Reggiano cheese; 1 1/4 pounds lean sirloin, trimmed of excess fat; Sea salt and freshly ground black pepper; 2 egg yolks (see Note); 1 anchovy fillet, chopped; 2 teaspoons Dijon mustard; 1 teaspoon red chili paste, such as sambal; 1 teaspoon Worcestershire sauce; Juice of 1/2 lemon; 1/2 red onion, finely diced; 1 tablespoon capers, drained and minced; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh chives, for garnish

Servings: persons

2 cups coarsely grated Parmigiano-Reggiano cheese
1 1/4 pounds lean sirloin, trimmed of excess fat
Sea salt and freshly ground black pepper
2 egg yolks (see Note)
1 anchovy fillet, chopped
2 teaspoons Dijon mustard
1 teaspoon red chili paste, such as sambal
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 red onion, finely diced
1 tablespoon capers, drained and minced
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh chives, for garnish

1
Heat a small, nonstick skillet over medium-low heat.
2
Sprinkle 1 tablespoon of the Parmigiano in the center of the pan, making a circle about 3 inches in diameter.
3
Cook until the cheese melts and the cheese strands intertwine like a web, about 2 minutes.
4
Dont touch the cheese until the bottom starts to get lightly golden.
5
Then press the cheese down with the bottom of a spatula so it sets.
6
Take the pan off the heat for a second to let the cheese round set.
7
Carefully remove the cheese round from the pan and place it over the top of a water or soda bottle.
8
While it is still hot, press the cheese down so it forms a cup shape; let it cool and harden.
9
This will be the edible container for the tartare.
10
Right before you plan to serve this, cut the beef into cubes and put it in the food processor.
11
Pulse the steak until it looks like ground beef.
12
Transfer the meat to a bowl and fold in all the remaining ingredients except the chives.
13
Season with salt and pepper.
14
Put a teaspoonful of the steak tartare into each Parmigiano cup.
15
Garnish with chopped chives and serve immediately.
16
I recommend filling the cheese cups in batches so the meat doesnt sog the bottom.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups coarsely grated Parmigiano-Reggiano cheese, 1 1/4 pounds lean sirloin, trimmed of excess fat, Sea salt and freshly ground black pepper, 2 egg yolks (see Note), and more.

Yes, Steak Tartare with Parmigiano Frico falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak Tartare with Parmigiano Frico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions