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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.
Servings 4 servings
- 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
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.
- 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.
Calories: 350kcal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 646mg | Potassium: 621mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 23.2mg | Calcium: 32mg | Iron: 3.4mg