Beef Tartare Taco with Caviar

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 8 ounces of hand-diced Delmonico steak mixed with shallot, capers, egg yolk, and furikake, topped with 20 grams of roe caviar.

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

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 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Appetizer, Meat, Seafood

Cuisine: Californian, Modern

Calories: 101

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

 

1. Trim the steak of all fat, tendon, and silver skin. Dice the clean meat into small, uniform pieces.
2. 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.
3. Warm the corn taco briefly in a dry pan until pliable and aromatic.
4. Spoon the tartare mixture into the center of the taco.
5. Top with a pinch of micro cilantro and a generous spoonful of roe caviar.
6. 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

Notes

Storage: this is a raw beef tartare, so mix it and build the taco right before serving, don't let it sit dressed in the fridge. Buy the steak the day you plan to eat it and keep it well chilled until you're ready to chop and season.

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