Classic Steak Tartare with Habanero Aioli

MATT BOLTON –
The Covey Restaurant at Quail Lodge, Carmel Valley

Serves 4

Tartare:
12 oz. flank steak
1/3 C. cornicion
1/3 C capers
1/3 C shallots
1 T Dijon mustard
1 t fresh lemon juice
2 t fresh Italian parsley, chopped
3-1/2 T extra virgin olive oil
Salt and pepper to taste
4 slices brioche or similar bread

Finely chop steak, cornicion, capers and shallots. Combine with mustaqrd, lemon juice, parsley and olive oil in medium bowl. Using fork mix just to blend. Season tartare to taste with salt and pepper and chill.

Habanero aioli:
1 T olive oil
2 cloves garlic
½ t kosher salt
2 C mayonnaise
½ t black pepper
1-3 t white wine vinegar or to taste

Toss chili and garlic with oil in a shallow skillet. Pan roast over medium heat, turning once or twice, until tender. Mince chili with garlic and then mash to a paste with kosher salt. Blend together mayonnaise, garlic/chili paste, and black pepper in a food processor. Season with vinegar to taste.

To serve:
Cut crusts from bread and toast bread lightly. Cut toast into halves diagonally and allow o cool. Spoon a teaspoon of tartaqre mixture onto toast oints and drizzle with aioli. Garnish with a slice of cornicion and a small sprig of parsley.

This was a dish served at the Monterey Bay Aquarium
“Cooking for Solutions” 2007.