- Grind the steak, or hand-chop very finely. Add all tartare ingredients, taste, and season with salt and pepper.
- Place a mound of tartare in the middle of two plates, sprinkle crumbs all around. Rest egg on the side of plate and make a slice so the yolk runs out. Garnish with pickles and serve immediately.
For Black Breadcrumbs
- Bloom yeast in water in the bowl of a standing mixer for about 15 minutes.
- Add flour and squid ink. Mix lightly with dough hook attachment to incorporate flour. Let sit for 20 minutes as flour hydrates.
- Add salt and mix for 2 minutes (again with the hook) to incorporate salt. Turn dough into a metal bowl and leave at room temperature to rise for 4 hours.
- When dough has doubled in size, punch it down, and turn it over . Wrap in plastic wrap and refrigerate overnight.
- Preheat oven to 500 degrees. Divide dough and fold each half into itself, creating a round loaf. Place seam side down on baking tray. (Note: It doesn’t have to be perfect; remember it’s going to be crumbs.) Bake for roughly 40 minutes, start checking at 30 minutes to see if it feels done.
- Once cooled, do want you want with it. We turn it into breadcrumbs for the tartare, but it makes neat black croutons for a different look on a salad, or even with a smear of great ricotta and olive oil.
Soft-Boiled Eggs—A Tutorial
You will need more eggs (all at room temperature) than you think; they might break on you. If you need 2, cook 4. Bring a pot of water to a rolling boil. While water is heating, make an ice bath in a large bowl. Place eggs in boiling water, 1 at a time, using a slotted spoon or a spider. Cook for 5 minutes and 10 seconds. Plunge into ice bath. Once cool, carefully peel. Store in a bowl submerged in water so they don’t rest on themselves.
For Pickled Watermelon Rind
This is a great way to use up scraps. Buy a watermelon, eat it, and enjoy it. Save rinds in the biggest pieces possible. Depending on how much you have to pickle, you may need a little more brine, or a little less. If you don’t have watermelon rinds, pickle something else!
- Using a vegetable peeler, remove the outer, green parts of the rind, so you have just white rind.
- Cut rind in 2-3-inch strips, and trim to make them roughly uniform (for even cooking and pickling time).
- Mix all brine ingredients together.
- Place rind in a pot, cover with cold water, and bring to a boil. Once boiling, turn off immediately.
- Pour off all the water, cover rinds with pickle brine, and bring to a boil once more. Once boiling, turn off and allow to cool. Store pickles in a plastic container covered in the brine for up to a month.