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#SaturdaySessions: Steak tartar with ginger chilli

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#SaturdaySessions: Steak tartar with ginger chilli
Marinated with ginger, chilli, spring onion, and coriander puree, this is Open Farm Community's Southeast Asian version of steak tartar

You might just be a steak tartar convert after trying out chef Ryan Clift's ambitious new take. Switching up this French bistro classic with ingredients from Open Farm Community's very own outdoor farm, this addition to the restaurant's new locally-inspired menu (think: Tempura frog legs from Jurong, local snake bean and roasted pink red snapper) might inspire you to recreate the dish in your own kitchen. While whipping up something with raw meat from scratch might put you off, quality beef from a good butcher will seal the deal (Clift opts for Angus rump). The best part? You'll already have the rest of the ingredients in your pantry — or if you're lucky, your mother's.

Here's what you need

Serves 2 to 3

Ginger chilli sauce

350g fresh chilli

100g young ginger

20g coriander with roots

35g shallots

70g light soy sauce

60g sesame oil

80g garlic

60g lime juice

15g sugar

Coriander and spring onion puree

200g coriander with roots

200g spring onion with roots

25g shallots

25g garlic

40g sesame oil

Beef tartar

400g diced Angus rump

25g diced shallot

155g ginger chilli sauce

6g chopped coriander

8g chopped chives

24g sesame oil

30g chopped capers


How to make it:

1. Place all the ingredients for the ginger chilli sauce in a blender and blend until smooth. Adjust seasoning to desired taste.

2. For the coriander and spring onion puree, blanch coriander and spring onions in a pot of heavily seasoned water for four minutes and shock in ice water. Remove the cooked spring onions and coriander and squeeze dry. Place all other ingredients into a blender and blend into a smooth puree, then adjust seasoning to desired taste.

3. Using a fork, mix all the ingredients for the beef tartar in a bowl and season to taste.

4. For the garlic croutons, mix 300gm of soft unsalted butter, 3g Italian parsley, 50g minced garlic and 5g of salt on bread and toast at 180 degrees for 10 minutes.

5. Serve with coriander and spring onion puree on the side.

For last week's Saturday Sessions, click here. To view more recipes, click here

Adibah Isa

  • Image: Open Farm Community
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