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Ask A Chef: Chef Sash Simpson Shares His Steak Tartare Recipe

By Lauren Medeiros On

Sash’s chef Sash Simpson, star of the documentary Born Hungry, shares his fresh Prime Steak Tartare recipe.

Q: I ate the best steak tartare I’ve ever had at Sash in Toronto. I didn’t think anyone could improve on the classic, but chef Sash did! Can you get me the recipe? — ALISSA, Barrie, Ont.

A: The key to Sash’s fab tartare is the prime steak — a grade of meat that’s unbelievably tender and flavourful. With crispy capers, peppery greens, and served with a fried egg, the dish is as bright as it is hearty. “It’s indulgence balanced with elegance,” says Sash. “I serve it with toasted and buttered baguette for the perfect crunch.”

Send your questions to [email protected]!

Ingredients


Serves 12

Tartare

  • 3 oz. prime-grade steak, hand-chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tsp chopped gherkins
  • 1 tsp shallots
  • ½ tsp Worcestershire sauce
  • ¼ tsp Tabasco
  • 6 pieces Italian parsley, torn
  • 2 pinches salt
  • 2 pinches black pepper

For Garnish

  • 1 tbsp grainy mustard
  • 1 tbsp fried capers
  • Microgreens
  • Heirloom radish, thinly sliced
  • 1 fried egg (seasoned with salt and pepper)
  • 6–8 slices baguette, toasted and buttered

Directions

Make Steak Mixture

  1. In small stainless steel bowl, add all Tartare ingredients and mix well. Adjust salt and pepper as needed.

Plate Steak Tartare

  1. On 10″ plate, spread grainy mustard in an arched shape.
  2. Place 3″ ring mould on plate and fill with Tartare mixture. Once filled, remove mould and garnish with fried capers, greens, heirloom radish and fried egg. Serve with toasted baguette on the side.

Written By

Lauren Medeiros

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  • Photographer Lucia Remedios and Melbar Entertainment Group (Sash’s portrait)/courtesy of Sash restaurant (tartare)
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