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Wagyu Steak Tartare with Soft-Boiled Egg, Black Breadcrumbs, and Pickled Watermelon Rind




4 ounces Strube Ranch Wagyu skirt steak

1 teaspoon chopped capers

½ teaspoon hot sauce

½ teaspoon chopped shallot

½ teaspoon ketchup

1 tablespoon olive oil

1 tablespoon chopped chives

Salt and pepper, to taste

Black breadcrumbs (recipe follows)

2 soft-boiled eggs (recipe follows)

Pickled watermelon rinds, or pickles of choice (recipe follows)

For Black Breadcrumbs

1 quart warm water

2 tablespoons yeast

2 quarts bread flour

2 tablespoons squid ink

2 tablespoons salt

Soft Boiled Eggs

4 eggs

Pickled Watermelon Rind

Watermelon rind, as much as you have (or whatever you have to pickle)

1 cup cider vinegar

1 cup water

2 tablespoons salt

2 tablespoons sugar

2 bay leaves

1 tablespoon peppercorns

1 tablespoon mustard seeds

1 tablespoon fennel seeds

1 tablespoon chili flakes


 For Tartare

  1. Grind the steak, or hand-chop very finely. Add all tartare ingredients, taste, and season with salt and pepper.
  2. 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

  1. Bloom yeast in water in the bowl of a standing mixer for about 15 minutes.
  2. Add flour and squid ink. Mix lightly with dough hook attachment to incorporate flour. Let sit for 20 minutes as flour hydrates.
  3. 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.
  4. When dough has doubled in size, punch it down, and turn it over . Wrap in plastic wrap and refrigerate overnight.
  5. 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.
  6. 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!

  1. Using a vegetable peeler, remove the outer, green parts of the rind, so you have just white rind.
  2. Cut rind in 2-3-inch strips, and trim to make them roughly uniform (for even cooking and pickling time).
  3. Mix all brine ingredients together.
  4. Place rind in a pot, cover with cold water, and bring to a boil. Once boiling, turn off immediately.
  5. 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.


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