Photo by Sara Hanna

recipe heading-plus-icon


Yield: 5 servings

  • 1 pound teres major steak (can also use filet mignon or other tender cut of beef)
  • 2 ounces extra-virgin olive oil
  • 1½ tablespoons whole-grain mustard
  • Salt and pepper
  • 3 medium white anchovy fillets (boquerones), minced
  • ½ teaspoon Tabasco
  • 1 tablespoon red wine vinegar
  • tablespoon lemon juice
  • 1 tablespoon minced red onion
  • tablespoon parsley, chopped
  • 1 tablespoon chives, slivered
  • tablespoon cornichons, sliced into thin rounds
  • quail egg yolks, whites removed
  • Baguette, sliced and toasted
  1. Preheat grill to a high temperature for 10 minutes.
  2. Lightly coat steak with oil, salt, and pepper and place on grill. Top meat with weight and cook until deeply charred, 3–5 minutes. Remove and place immediately in freezer for 2 minutes to stop cooking.
  3. Remove from freezer and small dice steak, mixing charred top crust with raw interior. Toss with next 9 ingredients until well combined. Taste and adjust seasoning.
  4. Spoon onto 5 plates (servings should be about 3 ounces each) and mold into loose “hockey puck” shapes with a small indention in middle of each top. Place a quail yolk in each indention and serve with toasted baguette.
  • from Executive Chef Landon Thompson and Executive Sous Chef John Castellucci of Cooks & Soldiers in Atlanta, Georgia

Leave a Reply

Be the first to comment.