Grilled Sirloin Steak and Beef Fillet Steak Tartare
Grilled Sirloin Steak and Beef Fillet Steak Tartare
Ingredients
For the Steak and Tartare
- 1 large T-bone steak
- sea salt, as needed
- 1 shallot
- 1 tablespoon small capers
- 3 cornichons
- 2 sprigs parsley, picked
- 1 egg yolk
- 1 tablespoon olive oil
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
Instructions
- 1
Light a charcoal barbecue and allow the coals to get hot.
⏱️ 10 min
- 2
Using a sharp knife, carefully remove the fillet (the side without the fat cap) from the T-bone. Keep the sirloin attached to the bone. Set the fillet aside for the tartare. Liberally season the sirloin on all sides with sea salt.
⏱️ 5 min
- 3
Once the barbecue coals are hot, push them to one side. Place the seasoned sirloin, fat cap side down, over the hot coals to render the fat. Once the fat cap begins to flare up, flip the sirloin onto its side. Place a protein press on top of the steak and continue searing and turning the steak every minute until the internal temperature reaches 46ºC (115ºF) for medium-rare, when probed close to the bone. Remove the steak from the grill and let it rest in a warm area for at least 10 minutes. While the sirloin rests, prepare the tartare.
⏱️ 15 min
- 4
Finely dice the shallot and cornichons. Finely chiffonade the parsley leaves, then roughly chop the capers by running your knife through them a few times. Keep all these prepared ingredients separate and set them aside.
⏱️ 5 min
- 5
Finely dice the reserved beef fillet into small, uniform pieces.
⏱️ 5 min
- 6
In a mixing bowl, combine the finely diced shallot, cornichons, parsley, capers, and beef fillet. Add the olive oil, 1/2 teaspoon of sea salt, Worcestershire sauce, and Tabasco sauce. Mix all ingredients thoroughly. Taste the tartare and adjust the seasoning with additional salt, Worcestershire, or Tabasco as needed.
⏱️ 5 min
- 7
Slice the rested sirloin off the bone and carve the steak on an angle into desired serving pieces.
⏱️ 3 min
- 8
To plate, arrange the sliced sirloin on one side of a serving plate. On the other side, place a mound of the beef tartare. Carefully place the egg yolk on top of the tartare. Season both the steak and the tartare with a final pinch of sea salt and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Sirloin Steak and Beef Fillet Steak Tartare
For the Steak and Tartare
- 1 large T-bone steak
- sea salt, as needed
- 1 shallot
- 1 tablespoon small capers
- 3 cornichons
- 2 sprigs parsley, picked
- 1 egg yolk
- 1 tablespoon olive oil
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
Instructions
- 1
Light a charcoal barbecue and allow the coals to get hot.
⏱️ 10 min - 2
Using a sharp knife, carefully remove the fillet (the side without the fat cap) from the T-bone. Keep the sirloin attached to the bone. Set the fillet aside for the tartare. Liberally season the sirloin on all sides with sea salt.
⏱️ 5 min - 3
Once the barbecue coals are hot, push them to one side. Place the seasoned sirloin, fat cap side down, over the hot coals to render the fat. Once the fat cap begins to flare up, flip the sirloin onto its side. Place a protein press on top of the steak and continue searing and turning the steak every minute until the internal temperature reaches 46ºC (115ºF) for medium-rare, when probed close to the bone. Remove the steak from the grill and let it rest in a warm area for at least 10 minutes. While the sirloin rests, prepare the tartare.
⏱️ 15 min - 4
Finely dice the shallot and cornichons. Finely chiffonade the parsley leaves, then roughly chop the capers by running your knife through them a few times. Keep all these prepared ingredients separate and set them aside.
⏱️ 5 min - 5
Finely dice the reserved beef fillet into small, uniform pieces.
⏱️ 5 min - 6
In a mixing bowl, combine the finely diced shallot, cornichons, parsley, capers, and beef fillet. Add the olive oil, 1/2 teaspoon of sea salt, Worcestershire sauce, and Tabasco sauce. Mix all ingredients thoroughly. Taste the tartare and adjust the seasoning with additional salt, Worcestershire, or Tabasco as needed.
⏱️ 5 min - 7
Slice the rested sirloin off the bone and carve the steak on an angle into desired serving pieces.
⏱️ 3 min - 8
To plate, arrange the sliced sirloin on one side of a serving plate. On the other side, place a mound of the beef tartare. Carefully place the egg yolk on top of the tartare. Season both the steak and the tartare with a final pinch of sea salt and serve immediately.
⏱️ 2 min