GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey


    
Rocky

“Italian Stallion” Steak Tartare

Starters from Issue 9 – Summer 2016 – The 1970s

It’s a classic tale of heroism: a small-time enforcer and occasional boxer with a sensitive streak (recall how he dotes over pet turtles Cuff and Link) gets his chance at the big-time, and while he doesn’t win, his effort is monumental, and, of course, he gets the girl (Adrian! Adrian!). Our steak tartare nods to Rocky’s training ritual (bouts with carcasses in a meat locker and pre-run glassfuls of raw eggs), though we think it’s best enjoyed after bounding up any steps.

serves 4



  • ½ lb beef, sirloin or top round (look for bright red meat with marbled ribbons of fat), chilled in freezer for 20 minutes
  • 2 Tbsp shallot, finely chopped
  • 1 tsp neutral oil, such as grapeseed
  • 1 tsp red wine vinegar
  • ½ tsp Coltura fish sauce (or ¼ tsp Asian fish sauce)
  • ½ tsp lemon juice
  • ¼ tsp kosher salt
  • 1 large fresh egg yolk
  • rocky sea salt and freshly ground black pepper, to finish
  • thinly sliced, toasted levain or sourdough bread

  • 1

    Using a large, sharp knife, slice the beef into small cubes, about ⅛ inch each. Place in a medium bowl and chill. (Beef can be sliced and chilled, unseasoned, up to 30 minutes in advance.)
  • 2

    In a small bowl, combine the shallot, oil, vinegar, fish sauce, lemon juice, salt, and pepper. Pour mixture over beef and stir until just combined. Don’t overmix. Transfer to a serving bowl, make a well in the center of the meat and top with egg yolk. Garnish with rocky sea salt and freshly ground black pepper. Fold the mixture to combine. Serve immediately with a stairway of toasted bread.