A real winner.Gather Journal “Italian Stallion” Steak Tartare
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.
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.)
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.