Steak Tartare With A Mexican Twist

While steak tartare is a French recipe typically made with raw egg yolks, capers, anchovy, and Dijon mustard, I’m giving the classic beef tartare a total recipe makeover with Mexican flavors and fresh ingredients.

Similar recipes with raw or rare beef or seafood: Tuna Tartare, Beef Tataki, Tuna Crudo and Salmon Crudo.

Steak Tartare

I’ve elevated the taste and texture of Mexican steak tartare, also known as carne apache, by utilizing high-quality steak vs. ground beef. Here are the other main ingredients. For the full list of ingredients, see the recipe card below.

• Raw Beef Steak – I use filet mignon for many beef recipes, but there are more steak options listed below to consider.
• Citrus Juices – fresh lime juice and orange juice are vital components. There isn’t a good substitution for either fruit.
• Red Onion – you can replace it with white onions or shallots.
• Soy Sauce – keep to the low-sodium version.
• Fresh Garlic – You can use garlic powder in a pinch, but fresh is best.
• Cilantro – this adds so much flavor, but if you really don’t like cilantro, try parsley.
• Optional Toppings – chives, pickled red onions, pickled peppers, or guacamole.

If you like things spicy, add a dash of hot sauce (like Tapatio) or Sriracha.

How to Make Beef Tartare

It takes a little over 4 hours to make steak tartare. Four hours of this time is spent marinating/cooking the diced beef. The other 15 minutes is to slice and sear the steak and chop the toppings. It’s a very simple process. Here’s a quick step-by-step overview:

Cut the Steak – Mince the steak into small cubes with a sharp knife. You can prep the steak up to a day in advance.

Marinate the Beef – Place meat in a glass bowl and stir in the lime juice. Cover and place in the refrigerator for 4-5 hours. Drain before proceeding.

Add the Finishing Touches – Gently mix in the red onions, jalapeno peppers, and cilantro. Top with the soy sauce and Worcestershire sauce and mix one last time.

Serve and Enjoy – Garnish with cilantro, serve with crackers and enjoy.

Best Steak To Use

Here are the best cuts to make this steak tartare recipe. Remember, high-quality, fresh beef is crucial, preferably from a trusted butcher or source.

• Filet Mignon – this is my favorite cut to use since it’s naturally a lean and tender cut. I don’t have to worry about unsavory chunks of fat since it doesn’t hit any heat to render the fat. It’s what I use to make Steak Aguachile.
• Beef Tenderloin – this is my second recommendation. It’s lean, flavorful and tender.
• Ribeye  – ribeye is an excellent cut as it’s easy to tenderize. I would trim the excess fat, but it’s not required. You may very well like it with it intact.
• New York Strip Steak (Bife de Chorizo)- a NY steak has more marbling than a filet mignon but less than a ribeye. It’s a great “in-between” choice.
• Sirloin Filet – beef sirloin is lean and inexpensive.

The steak for steak tartare is usually served raw. If you prefer a rare or medium-rare steak, check out my printable filet mignon temperature chart to pick your perfect final temperature.

Tips From Darcey’s Kitchen

• Don’t use a food processor to chop up the meat. It’s too easy to over pulverize, leading to mushy and tough meat. 
• Sous Vide Steak – If you prefer to use a pasteurized steak, you can use sous vide filet mignon, sous vide ribeye, or sous vide sirloin filet. You’d need to cook at 130°F for 1-2 hours before slicing and saucing, depending on the thickness of the steak.
• The ideal time to marinate the steak in the steak tartare sauce (Lime juice) is 4-5 hours. Any less, you can run into food safety issues, and any longer, the meat can get mushy.
• Serve this raw meat dish solo or with saltine crackers, tortilla chips, or tostada shells. Or you can toast up a baguette to make steak tartare canapé.

Frequently Asked Questions

Drink Pairings

Many drinks from Mexico pair well with Mexican Steak Tartare. Here are my top recommendations:

Steak Tartare (Mexican Beef Tartare)

Mexican Steak Tartare is a vibrant, refreshing, light beef recipe with bold Mexican flavors and ingredients. It makes a great appetizer or light lunch along with Tuna Tartare and Beef Tataki. 

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Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 4 servings

Calories: 269kcal

Author: Darcey Olson

Cost: $15

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Ingredients

• 1 lb high-quality steak, finely minced (*Note 1)
• ½ cup fresh lime juice (*Note 2)
• ½ cup finely diced red onion
• 1 large jalapeño, seeded and finely diced
• ¼ cup chopped fresh cilantro
• 1 clove garlic, finely minced
• ¼ cup fresh orange juice (*Note 2)
• 2 tbsp low-sodium soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp red wine vinegar
• salt, to taste (*Note 3)

OPTIONAL TOPPINGS

• green onions, avocado slices

SERVING OPTIONS

• tortilla chips, tostada shells, crackers or bread

Instructions

CUT AND MARINATE THE MEAT

MAKE THE TARTARE

• Gently mix in the onion, jalapeno, cilantro and garlic. Mix in the orange juice, vinegar, soy sauce and Worcestershire sauce. Taste and add salt, if needed.

• Garnish with green onions and cilantro and serve with chips or crackers.

Notes

Note 1 – steak options that work well: filet mignon, ribeye, ny strip, and sirloin filet.
Note 2 – do not use bottled lime juice or orange juice. The flavor will drastically change and won’t have the “fresh” taste.
Note 3 – The sauce already has quite a bit of sodium as written. Wait until you’ve had a chance to taste it before adding. 

Nutrition

Calories: 269kcal | Carbohydrates: 8g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 405mg | Potassium: 479mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 2mg