Mexican Steak Tartare

The Mexican version of Steak Tartare has almost the same ingredients as the pico de gallo salsa, which are onion, tomato, and lime juice. For this reason, this dish is sometimes called Carne a la Pico de Gallo, although Carne Tártara, Carne Apache, and Ceviche de Carne are more popular names for it.

Course Beef

Cuisine Mexican

Keyword how to make steak tartare, Mexican Steak Tartare, steak tartare recipe

Prep Time 15

Resting Time 4

Total Time 15

Servings servings

Calories 350kcal

Author Mely Martínez

Ingredients

1 pound beef tenderloin ground or finely chopped
¾ cup lime juice
2 tablespoon Kikkoman soy sauce
2 tablespoon Worcestershire sauce
½ cup red onion chopped
2 serrano peppers finely minced
1 cup tomato finely chopped
½ cup cilantro finely chopped
Salt and pepper to taste

Instructions

Place meat in a glass bowl and stir in the lime juice. Cover with plastic wrap and place in the refrigerator for 4 hours.
After 4 hours, drain all the liquid from the bowl. Make sure to drain as much as possible.
Gently mix in the red onions, serrano peppers, tomato, and cilantro. Stir with a fork carefully.
Pour in the Kikkoman soy sauce and Worcestershire sauce, and mix again. Season with salt and pepper. Serve over corn tostadas or saltine crackers.

Notes

This appetizer is usually served with corn tostadas, saltine crackers, and nowadays even with iceberg lettuce.
Optional topping: diced avocado, olive oil, hot sauce or more Kikkoman soy sauce to your liking.

Nutrition