Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
Ingredients
6 Servings
2
1
1
1
1
1
¼
¼
2
2
½
½
½
½
Preparation
-
Instructions
Step 1
Prepare a grill for medium heat (or preheat oven to 400°). Combine vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a small bowl. Add carrot and let sit until slightly softened, 15–20 minutes.
Step 2
Meanwhile, mash anchovy and ½ garlic clove to a paste with the side of a chef’s knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 Tbsp. oil.
Step 3
Drain carrot and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
Step 4
Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6–8 minutes). Rub toasts with remaining ½ garlic clove, transfer to a platter, and top with tartare and sorrel, if using.
