Beef Tartare

Australian Grassfed Strip Steak, Roasted Bone Marrow, Smoked Gouda, Black Sesame, Pickled Onions, Pickled Mustard Seeds, Uni, Micorgreens, Nori

Chef Emily Yuen of Lingo | Brooklyn, NY
Yield: 2 servings

“With a background in French fine dining, I was inspired to craft my own rendition of steak tartare, preserving traditional elements such as pickled mustard seeds and shallots. This version features warm roasted bone marrow served in the bone, topped with finely diced Australian grassfed strip steak and accompanied by nori sheets for assembling hand rolls—a modern, interactive twist on the classic dish. Having worked as a chef in Australia in my early twenties, I experienced firsthand the country’s dedication to high-quality beef production, reinforcing my confidence in using Australian beef.” — Chef Emily Yuen

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Adapted by StarChefs  |  June 2025  |  Photo: Alexander Zeren

INGREDIENTS

Tartare Sauce:
117 grams gluten-free soy sauce
10 grams sesame oil
67 grams honey
33 grams vegetable oil
10 grams garlic
25 grams chopped shallots
3 grams ground black pepper

Roasted Bone Marrow:
3 bones of marrow, canoe cut
Kosher salt

Tartare:
300 grams Australian grassfed strip steak, trimmed and finely diced

To Assemble and Serve:
Shredded smoked gouda
Black sesame paste
Pickled pearl onions
Pickled mustard seeds
Microgreens
Nori sheets, halved

METHOD

For the Tartare Sauce:
In a blender, combine all ingredients until smooth. Set aside.

For the Roasted Bone Marrow:
Heat oven to 350°F. Place bones on a baking sheet. Season with salt. Roast 20 minutes, or until the marrow is soft and slightly browned. Keep warm.

For the Tartare:
In a chilled mixing bowl, add steak and desired amount Tartare Sauce. Gently mix to combine. Reserve.

To Assemble and Serve:
Place 1 piece Roasted Bone Marrow onto a serving plate. Top Roasted Bone Marrow with Tartare, cheese, and 4 small dollops black sesame paste. Carefully place 4 pickled pearl onion petals between black sesame paste. Fill each petal with pickled mustard seeds. Finish with microgreens. Serve with nori.

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