Steak Tartare 1 pound New York Strip steak, all fat and sinew removed, ground or finely hand chopped 1 small red onion, peeled and diced very finely (about 1/3 cup) 1/2 bunch flat leaf parsley leaves, washed and chopped (about 1/4 cup) 2 tablespoons chives, finely chopped 3 tablespoons capers, drained and minced sea salt to taste freshly ground black pepper to taste 2 egg yolks a few dashes of Worcestershire sauce a few dashes of Tabasco sauce sliced rye bread unsalted butter Place chopped steak in a bowl with onion, parsley, chives, and capers. Liberally sprinkle with sea salt and fresh pepper. Add Worcestershire and Tabasco and mix well. Add egg yolks and mix until just combined. Spread slices of rye bread with unsalted butter and then top with about 1/3-inch of the steak tartare mixture from edge to edge. Cut each slice into 1-inch strips and place on a platter. Serve immediately.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.