Time: 1 hour

Serves: 40 pieces

  • 2 cups coarsely grated Parmigiano cheese
  • 11/4 pounds lean sirloin, trimmed of excess fat
  • Sea salt and freshly ground black pepper
  • 2 egg yolks*
  • 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

Steak Tartare with Parmigiano Cups

Recipe courtesy Tyler Florence Heat a small, nonstick skillet over medium-low heat. Sprinkle 1 tablespoon of the Parmigiano in the center of the pan, making a circle about 3 inches in diameter. Cook until the cheese melts and the cheese strands intertwine like a web, about 2 minutes. Don’t touch the cheese until the bottom starts to get lightly golden. Then press the cheese down with the bottom of a spatula so it sets. Take the pan off the heat for a second to let the cheese round set. Carefully remove the cheese round from the pan and place it over the top of a water or soda bottle. While it is still hot, press the cheese down so it forms a cup shape; let it cool and harden. This will be the edible container for the tartare. Right before you plan to serve this, cut the beef into cubes and put it in the processor. Pulse the steak until it looks like ground beef. Transfer the meat to a bowl and fold in all of the remaining ingredients except the chives. Season with salt and pepper. Put a teaspoonful of the steak tartare into each Parmigiano cup. Garnish with chopped chives and serve immediately. I recommend filling the cheese cups in batches so the meat doesn’t sog the bottom. Note: Raw Egg Warning—The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.”

Edited: October 9th, 2009