Antipasti

Grandpa's Raw Meat

This simple recipe is similar to the classic French Steak Tartare. Like Tartare or Ceviche, the combination of garlic and vinegar works to brown and “cook” the meat. Leaving the mixture overnight results in a tender and tangy spread.

Ingredients

1/2 to 3/4 pound of very lean steak like tenderloin or flank steak
1/2 large sweet onion
3 gloves garlic through a press; or 1 tablespoon of minced garlic
2 tablespoons of olive oil
2 tablespoons apple-cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Story

DIRECTIONS

Cut meat in chunks. Discard fat and sinewy tissue. Run chunks of steak through a meat grinder.
Add onion and garlic to meat mixture and grind everything a second time.
Stir mixture.
Add 2 teaspoons vinegar and 2 tablespoons of oil.
Salt and pepper to taste.
Place in bowl, cover and allow to rest I refrigerator overnight.

SERVING SUGGESTIONS

Serve on Ritz crackers, club crackers or toasted bread.