The sweet, rich flavor and creamy texture of the beef resides well with the crisp vegetables and briny bite of cornichons. Working with raw meat while it is partially frozen firms the texture so that you can get clean cuts, which can be difficult especially when making fine slices.
Northern New Mexico Steak Tartare with Green Chile Aïoli
- 1 lb. high-quality top-sirloin, semi-frozen (about 2 hours)
- 4 medium cloves garlic, finely grated
- 3 Tbs. finely chopped, roasted and peeled Anaheim chiles
- 1-1/2 Tbs. fresh lime juice; more to taste
- 6 egg yolks
- Kosher sea salt
- 1/2 tsp. granulated sugar
- 3/4 cup grapeseed oil
- 1 baguette, (about 26-inches long) cut on the bias into 3/8-inch thick slices
- 1/4 cup extra-virgin olive oil; more for drizzling
- Freshly ground black pepper
- 1/2 cup finely chopped shallot
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped cornichon
- 1/2 cup shelled raw peas, or pea shoot leaves
- Fleur de sel, for garnish
- Position a rack in the upper third of the oven and heat to broil.
- Cut the sirloin into very thin slices, about 1/8-inch thick, then finely dice. Continue running a knife through the sirloin until it is very finely chopped. Transfer to a bowl and cover with plastic wrap pressing it to the surface of the sirloin to expel as much air as possible. Cover the bowl with a second piece of plastic wrap and refrigerate until ready to use.
- In the bowl of a food processor, combine the garlic, chiles, and lime juice. Pulse several times to combine. Add the egg yolks, 3/4 tsp. salt, and the sugar and process until well combined, about 1 minute. With the processor running, drizzle in the grapeseed oil until the mixture thickens and becomes opaque, about 1 minute more. Adjust the seasoning to taste with additional salt and lime juice. Cover and refrigerate the aïoli until ready to use.
- Brush the baguette slices on both sides with the oil and transfer to a parchment lined baking sheet. Set under the broiler and toast until lightly golden on the edges, flipping half way through, about 4 minutes total.
- Season the sirloin with 1 tsp. salt, and 1/2 tsp. pepper, gently folding to combine with a silicone spatula. Spread each slice of baguette with about 1-1/2 tsp. of the aïoli, top with 1-1/2 to 2 Tbs. of the sirloin, and garnish with a sprinkle of the shallots, carrots, cornichon, and peas. Arrange on a platter, drizzle with the oil, sprinkle with fleur de sel, and serve immediately.