Quote:
Originally Posted by GKitty
omg... now I'm hungry... you guys have awoken my inner carnivore.
Rare (but not cold) Steaks and Sushi 
I've been curious about the whole steak tartare thing for years, but have never had the guts to try. It's the raw egg that creeps me out for some reason. I'm thinking I'm more of a carpaccio girl. |
It's only an egg yolk and you don't notice it mixed in with the meat. I haven't had it with the full raw egg placed on top of the mix yet, but I may give it a try sometime.
BTW I tried my recipe last week and really enjoyed it. I used tenderloin, but I will try it with sirloin another time. The guy at the meat counter first suggested that I use inside round because it was lean and cheap. When I gave him a funny look he suggested the tenderloin, which was my first choice. If he suggested strip or sirloin I would have done that, but I wasn't really interested in the round.
The recipe I used was tasty but I wonder if I should have mixed the seasonings a bit stronger than what the recipe called for. It could have been a bit more zippy/zingy.