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