Steak Tartare: Deconstructed Fajita Style

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by Michael on July 27, 2014 · 0 comments

in Appetizers,Meat,Recipes,Technique

Steak Tartare: Deconstructed Fajita Style

I love steak Tartare. And I love the flavors of Fajitas. So what do you get? Steak tartare: deconstructed fajita style.

What the heck does that mean? If you had been here to eat it you would know. Sometimes you just have to show up.

So basically this is chopped steak with cilantro, onion, tomato, and chilies with olive oil and lime on a chip. Good yeah?

I wanted some steak tartare but had a garden full of really great peppers. Sandias, Marconi, poblanos, Big Jims, jalapeno, Thai reds… They just called out for something other than the standard salsa and chili.

I also had a sirloin steak and a new kitchen gadget, the Nomiku immersion circulator made for sous vide.

“What the heck does that mean? Again? Really?”

Really. The Nomiku device circulates hot water around sealed food and slowly “cooks” it to a proper temperature. By cooking slow and low the method can turn a sirloin into a filet. And for the tartare application I get a great compromise. Cooked steak with a raw mouth feel that does not cost a fortune.

For more about sous vide cooking, check this Facebook page for a practical guide.

For a less practical guide, or how I learned, the low rent method you can try this here.


1 LB sirloin all fat trimmed – about 1 inch thick
¼ cup finely diced onion
¼ cup finely diced tomato
¼ finely diced green peppers (all jalapeño or a mix to taste)
¼ cup chopped cilantro
1 diced avocado
Juice of ½ lime
¼ cup olive oil
Coarse sea salt
Fresh Pepper
Good tortilla chips (fresh would be best)


Heat a large pot (8 to 12 quarts) of water to 131 degrees with the sous vide device. Or fill the pot with hot tap water and place on your smallest burner at the lowest temp. Check the temp after ten minutes or so and the temp will probably be around the right temp. Just play with the heat.

Place the steak in a ziplock bag and partially close. Place the bag into the water and work out all of the air and seal.

Let the sirloin cook in the bath for 2 hours. Or more – at this point it will be cooked but be very rare. Pull the bag from the bath and put into an ice bath.

Once chilled, finely dice up the steak about the size of this __ square. Mix with the rest of the ingredients and add salt and pepper to taste. Chill until it is cold.

To serve, place a spoonful on top of a chip and top with avocado. Lightly sprinkle some sea salt on top and serve.


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