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In Italy, raw beef is traditionally eaten in Piedmont as carne cruda all’albese , or battuta al coltello,, often made with Fassona beef and seasoned simply with olive oil, lemon, salt, and pepper. In Wisconsin (a variation of a steak tartare sandwich called a “cannibal sandwich” is popular among those of German descent; it uses sirloin), rye bread, salt, pepper, and chopped onions. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk \u2014 without any mention of tartar sauce. “Steak \u00e0 la tartare” , literally meaning “served with tartar sauce”, was later shortened to “steak tartare”. In the early 20th century, what is now generally known as “steak tartare” was called steak \u00e0 l’Americaine in Europe. It is not known when the first restaurant recipe for steak tartare appeared.<\/p>\n
Toss greens with olive oil, salt and pepper. Cut flatbread into two pieces and rub with olive oil, garlic and pepper flakes. Prepare a large baking dish (to fit the steak) with a few tablespoons of olive oil, one tablespoon of red wine vinegar, a tablespoon of dried herbs, a pinch of pepper flakes, salt and pepper. It\u2019s so simple (yet comforting), which definitely qualifies it as one of my \u201chappy foods\u201d. Don\u2019t forget to chill your ingredients before mixing to enhance flavor.<\/p>\n
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