The steak tartare from Detroit-based restaurant Chartreuse Kitchen & Cocktails is a stunning dish. Make it at home using the recipe below and garnish with flowers for a special touch.
How to Make Chartreuse Kitchen & Cocktail’s Steak Tartare
4-6 oz. high-quality beef or lamb, diced
Naan or other bread for serving
Edible flowers for garnish
1-2 beets, roasted
2 cups Greek yogurt
1 cup flat parsley, chopped
1/4 cup fresh mint, chopped
1 tsp. garlic, minced
1/4 cup cucumber, finely diced
1/4 cup tomato, finely diced
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
Blend beets and yogurt in a blender until smooth, adding salt and pepper to taste.
Mix all tabbouleh ingredients, and add salt and pepper to taste.
Smear a hearty dose of beet yogurt over a plate. Place chopped meat in a ring mold, round cookie cutter, or other cylinder atop the yogurt. Carefully place tabbouleh over the meat and remove the ring mold. Place naan or toast on the side of the plate.
Chartreuse Kitchen & Cocktails, 15 E. Kirby St. D, Detroit; 313-818-3915; chartreusekc.com
This story is featured in the December 2021 issue of Hour Detroit magazine. Read more stories in our digital edition.