Steak Tartare with Smoked Oyster Aïoli

 


Steak Tartare with Smoked Oyster Aïoli

Ingredients

Oyster Aïoli

3 large pasteurized egg yolks

3 tablespoons white vinegar

1 1/2 tablespoons Dijon mustard

1 cup plus 2 tablespoons grapeseed oil

3/4 cup canned large smoked oysters (such as Reese), drained

7 1/2 oil-packed anchovy fillets, rinsed and dried

Kosher salt

Charred Leek Gremolata

1 (1-pound) leek

1 (1/2-inch-thick) large yellow onion slice

2 1/2 tablespoons thinly sliced fresh flat-leaf parsley

2 1/2 teaspoons grapeseed oil

2 teaspoons red wine vinegar

1 1/2 teaspoons soy sauce

1/4 teaspoon plus 1/8 teaspoon honey

Kosher salt

Rye Toasts

12 (1/4-inch-thick) seedless rye bread slices (from 1 [20-ounce] loaf)

3 tablespoons olive oil

Kosher salt

Additional ingredients

6 ounce flatiron steak, trimmed and cut into 1/4-inch cubes

6 ounce boneless rib eye steak, trimmed and cut into 1/4-inch cubes

1 tablespoon olive oil, plus more for serving

1/4 teaspoon kosher salt

Directions

Make the aïoli

Combine egg yolks, vinegar, and Dijon in a blender and process on high until frothy, about 15 seconds. With blender running, slowly drizzle in grapeseed oil until smooth and thickened, about 1 minute. Transfer to a medium bowl and clean the blender.

Add oysters and anchovies to blender; process until smooth, about 15 seconds, stopping to scrape down sides as needed. Stir anchovy mixture into egg yolk mixture until blended and smooth. Season to taste with salt. Chill until ready to use.

Make the gremolata

Preheat a gas grill to high (450°F to 550°F). Cut white part from leek and reserve for another use. Wash green leek tops thoroughly and pat dry with paper towels. Break spines of leek tops, opening them up so they can lie flat on grill grate. Place onion slice on oiled grate; grill, uncovered, until softened and charred, about 6 minutes per side. Let cool slightly. Arrange leek tops in a single layer on oiled grate; grill, uncovered, until slightly charred and crispy, 8 to 11 minutes, flipping often.

Finely chop charred onion to equal 1/4 cup. Thinly slice leeks crosswise and finely chop. Stir together leek, onion, parsley, grapeseed oil, red wine vinegar, soy sauce, and honey in a small bowl until blended. Season to taste with salt.

Make the toasts

Preheat oven to 350°F. Arrange rye bread slices in a single layer on a large rimmed baking sheet. Brush with olive oil and sprinkle with salt to taste. Bake in preheated oven until golden brown and crisp, 22 to 25 minutes. Let cool slightly, about 5 minutes. Break bread slices in half.

Assemble the steak tartare

Gently toss steak with 6 tablespoons charred leek gremolata, olive oil, and salt.

Spread a scant 1/4 cup oyster aïoli on half of each of six plates; spoon tartare mixture evenly in a circle in center of each plate. Stand four rye toasts up in each tartare mound. Finish each with a drizzle of olive oil.

 

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