This Asian steak tartare is one of my personal favorites and perfect for a special dinner with friends or family. It is delicious and also looks beautiful on the table. Whether you serve it as a tasty starter or as the main course, it is sure to impress! The combination of tender round steak, coconut, ginger, lime and many other flavors will surprise everyone. So let your cooking skills shine and treat your guests to this unforgettable Eastern delicacy!
Asian steak tartare with ginger, coconut and lime
Equipment
- Saucepanfor the coconut foam
- Fine sieveto sift the coconut foam
- blenderto make coconut foam
- Bowlto mix the tartare
- Grater or microplaneto grate the lime
- Mandolin
- Cutting board
- Chef's knife
- Stitch ring or something like a round ringto present the tartare in a nice round shape
Ingredients
For the steak tartare
- 300 gram round steak at room temperature, cut into fine cubes
- 2 small shallots shredded
- 2 teaspoons white and black sesame mixed
- 1 red chili pepper without seeds, cut into fine cubes
- fish sauce to taste
- 1 lime juice and zest
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- pepper and salt to taste
Coconut foam
- 500 milliliter coconut milk
- 3 pieces lemongrass (sereh) cut into coarse pieces
- 50 gram ginger cut into coarse pieces
- half lime
- fish sauce and salt to taste
Garnish of the dish
- 2 pieces radishes finely chopped on a mandoline or with a knife, then put in cold water.
- 1 stem spring onion cut into three pieces, halved in the long way and then cut into fine spaghetti strands in the long way, then put in cold water.
- 2 Eggs just the egg yolk
- nori chips (small bowl) as a coarse crumb on top of the dish
Instructions
Coconut foam
- Cut the lemongrass and ginger as described in the ingredients list.
- Place the lemongrass, ginger and lime in a saucepan with the coconut milk, let it steep for at least 20 minutes just below boiling point.
- Strain the coconut foam to remove all pieces.
- Season the coconut foam with salt and fish sauce.
Radishes and spring onions
- Cut these products as described in the ingredients list and place them in cold water or ice water.
Cutting and preparing the tartare
- Cut all the ingredients of the steak tartare as described in the ingredients list and put them together in a bowl to mix.
- Add the remaining ingredients, season with fish sauce, salt and pepper and mix everything together until combined.
Finishing the dish
- Spread the steak tartare in the cutting ring, make it nice and smooth and remove the cutting ring.
- Place the spring onion spaghetti on top with the radishes playfully mixed through it.
- Separate the eggs and place the egg yolk on the spring onion spaghetti in the middle.
- Foam the (lukewarm) coconut foam with the hand blender and remove the top of the foam with a spoon. Place this playfully around the tartare.
- Squeeze the nori chips above the dish and divide them playfully over and next to it.
English 
Nederlands