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    from "Raichlen's Indoor! Grilling" by Steven Raichlen

    Some months ago, I had steak tartare at a restaurant in Buenos Aires. It had been a long while since I'd ordered this dish, and the notion of eating beef raw seemed daring, even audacious. But Argentinean cattle are fed exclusively on grass, so the risks associated with beef in other countries are greatly reduced. Here's a way to enjoy the robust flavor of a steak tartare—the salty tang of capers and anchovies; the pungency of shallots and mustard—without the raw beef.

    Serves 4

    1 1/2 pounds ground beef sirloin or chuck
    1 large shallot
    2 tablespoons drained capers
    2 to 4 anchovy fillets, drained, blotted dry, and finely chopped
    1 tablespoon Dijon mustard
    1 tablespoon fresh lemon juice
    1 teaspoon coarse salt (kosher or sea)
    1/2 teaspoon freshly ground black pepper
    Cooking oil spray
    1 bunch arugula leaves, rinsed and spun dry
    4 slices dense white sandwich bread or rye bread, grilled or toasted

    Print recipe

    1.Place the ground beef, shallot, parsley, capers, anchovies, mustard, lemon juice, salt, and pepper in a large mixing bowl and stir with a wooden spoon to mix. Wet your hands with cold water and divide the beef mixture into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty. Place the patties on a plate lined with plastic wrap and refrigerate, covered, until ready to grill. The patties can be prepared up to 2 hours ahead.
    2.Grill the burgers, following the instructions for any of the grills listed below, until cooked through. Remove the burgers and cover to keep warm.
    3.Place some arugula leaves on each slice of toast. Top each with a burger.
    If You Have A...
    Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the burgers on the hot grill, then gently close the lid. The burgers will be done after cooking 4 to 6 minutes.
    Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the burgers in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
    Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the burgers on the hot grate. They will be done after cooking 4 to 6 minutes per side.
    Freestanding Grill: Preheat the grill to high; there's no need to oil the grate. Place the burgers on the hot grill. They will be done after cooking 7 minutes per side.
    Fireplace Grill: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the burgers on the hot grate. They will be done after cooking 4 to 6 minutes per side.

    Use Antibiotic-Free Ground Beef
    Product nutrition and information
     Quantity Ingredients Est.Price

    80% Lean Ground Chuck - $5.99/lb
      Shallots - $2.99/pkg Save! 2 for $5.00
     6oz, Farm Fresh, 6oz bag
      Italian Parsley - $1.99/ea
     Farm Fresh
      Roland Nonpareilles Capers - $1.79/ea
      Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
      Maille Dijon Mustard - $5.59/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Earthbound Farm Organic Baby Arugula Salad - $3.99/5oz
      FreshDirect Frozen Sliced White Pullman Loaf - $3.79/ea
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Pam Original Cooking Spray - $3.99/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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