Ingredients out and ready for our handcut steak tartare!

On Sundays we love preparing brunch at home. One of our favorites is steak tartare! It may seem a bit daunting, but it’s not too hard to prepare. You need to flash freeze your steak, then chop it up finely. I recommend doing half very fine and the other half a bit more roughly chopped to have an interesting texture. Once you’re finished, add plenty of salt and put back in the refrigerator – the salt kills any bacteria. Then play around with whatever flavors you prefer! I like my tartare a bit sour and spicy, so lot of mustard, capers, red onion, and tabasco!

Ready to eat!