Steak Tartare
Anticuchera-Spiced Ribeye, Aji Amarillo, Sesame Crackers, Iceplant Leaf, Huacatay
Chef Carmen Ibarra of Atomica | Miami, FL
“This variation of a steak tartare is a celebration of flavors and cultures and takes inspiration from the ingredients themselves. The combination of Fresh Origins Micro Huacatay with the traditional anticuchera and ají amarillo sauce is an expression of some of the most significant and nostalgic flavors in Peruvian cooking. The crisp Fresh Origins Iceplant Leaf brings out an earthy taste that complements the freshness of the huacatay. The dish is balanced by a smoky, torch flavor that marries well with the plate’s herbaceousness. The result is a fun, flavorful, and bright set which highlights what we try to do at Atomica.” — Chef Carmen Ibarra
Adapted by StarChefs | August 2026 | Photo: Chris Diamond
INGREDIENTS
Sesame Crackers:
18 grams granulated sugar
15 grams toasted sesame seeds
12 grams extra virgin olive oil
12 grams melted butter
8 grams kosher salt
1 egg
450 grams all-purpose flour
Flaky salt
Ají Amarillo Sauce:
Neutral oil
113 grams red onions
14 grams garlic cloves
151 grams ají amarillos
453 grams ají amarillos, seeded
55 grams distilled white vinegar
75 grams lime juice
47 grams kosher salt
225 grams grapeseed oil
Anticuchera:
530 grams ají panca paste
170 grams lager beer
150 grams distilled white vinegar
94 grams garlic cloves
37 grams yellow mustard
35 grams kosher salt
7 grams dried oregano
5 grams ground cumin
3 grams ground black pepper
150 grams neutral oil
Tempura Batter:
30 grams tempura flour mix
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Fresh Origins Iceplant Leaf
5 ounces diced ribeye
Kosher salt
Extra virgin olive oil
Fresh Origins Micro Huacatay
Ground black pepper
METHOD
For the Sesame Crackers:
Heat oven to 320°F. In a mixing bowl, whisk to combine sugar, sesame seeds, oil, butter, salt, and egg. Add flour and mix until dough comes together. Working in batches, incorporate 260 grams lukewarm water. Knead until dough is smooth and elastic. Cover with plastic wrap and let sit 30 minutes at room temperature. Transfer dough to a floured work surface. Weigh and divide into 4 equal portions. Pass each portion through pasta sheeter until dough reaches ⅓-millimeter thickness. Transfer to a parchment-lined sheet tray. Brush with additional oil. Season with salt and additional toasted sesame seeds. Bake 10 minutes. Rotate tray and bake additional 10 minutes, or until golden brown. Let cool. Once cooled, break into large pieces. Transfer to an airtight container and reserve.
For the Ají Amarillo Sauce:
In a wok over medium-low flame, heat neutral oil. Add alliums and sauté until soft and translucent. Add peppers and cook until desired smoky flavor is achieved. Let cool. Once cooled, transfer mixture to a blender and purée until smooth. With the machine running on low speed, add remaining ingredients and blend until mixture is fully emulsified. Taste and adjust seasoning. Transfer mixture to piping bags and refrigerate.
For the Anticuchera:
In a blender, combine ají panca paste, beer, vinegar, garlic, mustard, salt, oregano, cumin, and pepper until smooth. With the machine running on low speed, stream in oil and blend until mixture is fully emulsified. Set aside.
For the Tempura Batter:
In a mixing bowl, whisk to combine flour and 45 grams filtered water. Set aside.
To Assemble and Serve:
Heat a deep fryer to 350°F. Dip one side Fresh Origins Iceplant Leaf in Tempura Batter and fry 3 minutes or until crispy. In a mixing bowl, season meat with salt and oil. Add 1 ounce Anticuchera and toss to evenly coat. Using a blow torch, lightly torch meat to achieve desired flavor. Transfer mixture to the center of a serving plate. Dot tartare with desired amount Ají Amarillo Sauce. Garnish with Fresh Origins Micro Huacatay and crispy Fresh Origins Iceplant Leaf. Season with pepper. Serve with desired amount Sesame Crackers.
