Chopped premium steak, perfectly seasoned and topped with roe caviar, served on a warm corn tortilla with micro herbs and a hit of lime.

Why You'll Love Beef Tartare Taco with Caviar

It's indulgent but smart-raw beef done right with salty bursts of caviar, balanced herbs, and the crunch of shallot. A flex that actually delivers flavor.

Tips and Tricks

Chill your mixing bowl and utensils to keep the tartare at a safe, cold temperature.
Use the best quality beef you can source-this recipe depends on it.

Variations

Swap caviar with trout roe or ikura for a different pop and brine.
Try on a nori shell or crispy wonton for a crunchier base.

Substitutions

Use filet mignon or sirloin if Delmonico isn't available.
Replace micro cilantro with baby arugula or chervil.

Best served with

Not recommended-tartare should be consumed fresh and immediately.

Common Questions

Can I prep the beef ahead of time?

Yes, dice and refrigerate the steak up to 2 hours ahead, but mix and assemble just before serving.

Is raw egg yolk necessary?

It adds richness and helps bind the mixture, but you can omit or use a pasteurized yolk if needed.

A gourmet taco on a speckled ceramic plate, topped with greens, salsa, a dollop of black caviar, and garnished with lime zest. The taco sits on a tortilla with both white and blue corn halves.

Beef Tartare Taco with Caviar

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Chopped premium steak, perfectly seasoned and topped with roe caviar, served on a warm corn tortilla with micro herbs and a hit of lime.

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Prep Time 15

Total Time 15

Course: Appetizer, Meat, Seafood

Cuisine: Californian, Modern

Calories: 101

Ingredients Equipment Method Nutrition

Ingredients

1 Corn taco
8 oz Delmonico steak trimmed of all silver skin, tendon, and fat
20 grams Roe caviar
1 small pinch Micro cilantro
1 tablespoon Shallot chopped
1 teaspoon Dijon mustard
1 Egg yolk
1 teaspoon Capers chopped
1 teaspoon Parsley chopped
1 tablespoon Furikake
1 tablespoon Chives thinly sliced
1 tablespoon Soy sauce
Salt and black pepper to taste
1 Lime to garnish

Equipment

Sharp chef's knife
Small sauté pan
Tongs or spatula
Mixing bowl

Method

Trim the steak of all fat, tendon, and silver skin. Dice the clean meat into small, uniform pieces.
In a mixing bowl, combine chopped steak, shallot, chives, parsley, capers, egg yolk, mustard, soy sauce, and furikake. Drizzle in a bit of olive oil, then season with salt, black pepper, and a squeeze of lime. Mix gently until fully incorporated.
Warm the corn taco briefly in a dry pan until pliable and aromatic.
Spoon the tartare mixture into the center of the taco.
Top with a pinch of micro cilantro and a generous spoonful of roe caviar.
Finish with a final squeeze of lime. Serve immediately.

Nutrition

Calories: 101kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 1127mgPotassium: 177mgFiber: 3gSugar: 2gVitamin A: 439IUVitamin C: 22mgCalcium: 59mgIron: 2mg