Korean Steak Tartare
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons reduced-sodium soy sauce
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons finely chopped scallions
- 1 garlic clove, finely grated
- Carbohydrate 3 g(1%)
- Cholesterol 16 mg(5%)
- Fat 4 g(7%)
- Fiber 1 g(2%)
- Protein 4 g(8%)
- Saturated Fat 1 g(7%)
- Sodium 95 mg(4%)
- Calories 65
Preparation Peel 1 pear quarter; cut into very small cubes (about 1/8"). Place in a small bowl and toss with 1/4 teaspoon lemon juice. Cut remaining pear quarters into thin slices. Place in a medium bowl and toss with remaining 1 teaspoon lemon juice. Whisk scallions, soy sauce, 1 teaspoon sesame seeds, sesame oil, garlic, and pepper in a medium bowl. Add filet mignon and pear cubes and gently toss until just combined; season to taste with salt. Neatly spoon tartare over pear slices. Sprinkle with remaining 1 teaspoon sesame seeds and garnish with chives.
Preparation Peel 1 pear quarter; cut into very small cubes (about 1/8"). Place in a small bowl and toss with 1/4 teaspoon lemon juice. Cut remaining pear quarters into thin slices. Place in a medium bowl and toss with remaining 1 teaspoon lemon juice. Whisk scallions, soy sauce, 1 teaspoon sesame seeds, sesame oil, garlic, and pepper in a medium bowl. Add filet mignon and pear cubes and gently toss until just combined; season to taste with salt. Neatly spoon tartare over pear slices. Sprinkle with remaining 1 teaspoon sesame seeds and garnish with chives.
