STEAK OUT
April 26, 2023
Nantucket Wine and Food Festival luminary chef Cassie Piuma shares her steak tartare recipe from her critically acclaimed restaurant Sarma.
story by Nantucket Magazine

INGREDIENTS:
- 1lb minced beef
- 1 medium tomato, small diced
- 1 Fresno, minced
- 1 shallot, minced
- 2 cloves garlic, minced
- ¼ cup sliced scallion
- ½ cup parsley
- ½ cup cilantro
- 3 tbsp capers, rinsed and chopped
- ¼ tsp sugar
- ½ tsp grains of paradise
- ¼ tsp black pepper
- 2 tsp coriander
- ¼ tsp carraway
- 1 tsp Aleppo
- 1 tsp salt
VINAIGRETTE:
- ¼ cup harissa
- 2 tbsp tomato paste
- 2 tbsp pepper paste
- 1 tbsp sherry vin
- 1 tbsp white wine vinegar
- 1 tsp lemon Juice
- 1 tsp Dijon mustard
- 4 tbsp water
- 4 tbsp canola
- 2 tbsp olive oil
- 1 tsp salt
HARISSA CHIPS:
- 3 thin pitas, split open to form 6 rounds
- 4 tbsp harissa
- ¾ cup olive oil

DIRECTIONS:
For the harissa chips:
- Rub pita rounds down until oil is absorbed
- Slice into chips
- Season
- Bake at 225 degrees for 30-35 minutes
- Rotate halfway through cooking
For the vinaigrette:
Place all ingredients in a bowl and mix well. Reserve, chilled.
To mix tartare:
Place beef and all ingredients in a bowl. Add vinaigrette one spoonful at a time until you have reached your desired level of sauciness.
Serve with harissa chips, crudités and soft cooked egg.
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