Steak Tar Tare with Gilbert’s Provisions: DelmarvaLife Facebook Live Recipes – Jan. 24, 2018
Raw steak. Many of us we’re told as a child to never eat raw meat.
The truth is, as we learned on our Facebook Live Show today, that it’s actually okay to eat – and really good for you as well.
Toby Gilbert, owner of Gilbert’s Provisions in Berlin, Md. joined us in the DelmarvaLife kitchen to make steak tar tare with peeled beets, beet juice, puffed rice, and reindeer moss. Before you turn your nose up, I’m here to tell you, it was delicious! You have to try it out for yourself.
The recipe is below, or you can check out one of the dinners at Gilbert’s Provisions. They have a Valentine’s dinner coming up on Feb. 14 and have seats still open. Message Toby on their Facebook page to book a seat. Check out the Facebook event for the dinner here.
Steak Tar Tare
- 8 oz raw beef, more lean than fatty
- The juice and pulp of two large, roasted and peeled beets
- Puffed brown rice
- Thyme Oil
- Champagne Vinegar
- Lichen or Reindeer Moss
- Hand cut the beef into a small dice. If you prefer the beef cut smaller, cut it smaller, if you like it larger, cut it larger.
- Season with a teaspoon of salt and a tablespoon of vinegar.
- Add a tablespoon of both beet juice and pulp and mix well.
- Fold in a tablespoon of puffed rice.
- Set in a ring mould.
- Spoon about a tablespoon of thyme out over the top so that it cascades of the sides and surrounds the beef on the bottom of the plate.
- Lightly sprinkle the reindeer moss over the top of the tartare.
- Finish with flake salt and serve with bread and/or crostini.