This cut of meat is cheaper and has more flavor than fillet lung

Years ago we found out how Anthony Bourdain made steak, and last year Jani Jugovic shared his recipe with us. However, we have to admit that this year the interviewer told us the most useful news Mativo Kmtcookbook author It’s just plain simple, which was named best in the world’s largest cookbook competition in mid-November in Paris, Gourmand. He answered questions like: How many peppers, ie capers, he gave us a turkey spread and said that the sliced ​​lung was not the best piece of meat. We also add his recipe below.

Basic tips for preparing

1. The capers in salt have a much stronger and better taste than those in vinegar.

2. It is preferable to prepare the seasoning mixture separately as it is easier to control the flavors. You can, of course, adjust the ratio of ingredients to your taste. There isn’t a lot of pepper in this recipe, which they like to add to the steak tartare for sale, as it provides an intense red color. Unfortunately, too many peppers in the mixture means a strong peppery taste and a “sandy” feel on the tongue.

3. Turkish pepper and tomato fat (plus walnuts and spices) is one of the ingredients that (along with cognac) add depth and complexity to the flavor of steaks. It’s also a great alternative to a (very) large amount of ground pepper. You will also get the famous brand Zeytin Ana from us in the stores that sell Middle Eastern food. Mayonnaise replaces egg yolks as a classic steak ingredient. Of course, the yolk is in the mayonnaise to make sure it mixes better with the meat. If we use purchased mayonnaise, we do not have to worry about eating raw eggs.

4. Beef thigh is an excellent meat for preparing steak rice. It has more flavor than sliced ​​lung. True, the meat is supposed to be grated according to the traditional method of preparation, but this takes a very long time, and the consistency of the final product prepared from minced meat is as it should be with intensive mixing at the end (when we mix the mixture of meat and spices).

steak tartar

  • Soak 2 teaspoons of salt-soaked capers in warm water for 15 minutes for capers

spice mix

  • salted capers
  • 50 grams of shallots
  • 60 grams of oil
  • 30 grams pickles
  • 25 gm liquid put cucumber
  • Half anchovy fillet
  • Two teaspoons of oil, filled with sardine slices
  • 2 hot peppers
  • One and a half tablespoons of Turkish pepper and tomatoes (optional)
  • 50 grams mayonnaise
  • 10 gm paprika powder
  • teaspoon chili powder
  • Half a teaspoon of mustard
  • cognac spoon
  • 10 grams of salt


1. Crush the ingredients with a blender to get a thick liquid.

2. Grind 500g of thigh-free veal twice (or of course butcher).

3. Mix the meat well with the mixture of spices.

4. Add a little ground black pepper and my heart.

5. Place the steak rice in a covered bowl in the refrigerator for at least an hour.

We also recommend: Best Tips for the Perfect Cookie from Linz

Avatar: MarianVejcik / Getty Images

Karina Konder R رشcic

A love of soups, banquets, beautifully set tables, and wild food, she tests recipes right before guests arrive and lectures two children about how food is one way respect and dignity can be expressed.

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