Nantucket Wine and Food Festival luminary chef Cassie Piuma shares her steak tartare recipe from her critically acclaimed restaurant Sarma.

FOOD & DRINK

story by Nantucket Magazine

• 1lb minced beef

• 1 medium tomato, small diced

• 1 Fresno, minced

• 1 shallot, minced

• 2 cloves garlic, minced

• ¼ cup sliced scallion

• ½ cup parsley
  

• ½ cup cilantro
  

• 3 tbsp capers, rinsed and chopped
  

• ¼ tsp sugar
  

• ½ tsp grains of paradise
  

• ¼ tsp black pepper
  

• 2 tsp coriander

• ¼ tsp carraway
  

• 1 tsp Aleppo

• 1 tsp salt
  

• ¼ cup harissa

• 2 tbsp tomato paste

• 2 tbsp pepper paste

• 1 tbsp sherry vin

• 1 tbsp white wine vinegar

• 1 tsp lemon Juice

• 1 tsp Dijon mustard

• 4 tbsp water

• 4 tbsp canola

• 2 tbsp olive oil

• 1 tsp salt

HARISSA CHIPS:

• 3 thin pitas, split open to form 6 rounds

• 4 tbsp harissa

• ¾ cup olive oil



DIRECTIONS:

For the harissa chips:

• Rub pita rounds down until oil is absorbed

• Slice into chips

• Season

• Bake at 225 degrees for 30-35 minutes

• Rotate halfway through cooking

For the vinaigrette:

Place all ingredients in a bowl and mix well. Reserve, chilled.

To mix tartare:

Place beef and all ingredients in a bowl. Add vinaigrette one spoonful at a time until you have reached your desired level of sauciness.

Serve with harissa chips, crudités and soft cooked egg.