Beef Crudo with Black Radish
January keeps crawling in and as much as I really want to start moving away from all the hearty foods I ate during the holidays, I seem to be craving more and more comfort foods than ever. Blame the weather! You can follow all my indulgences on my Instagram feed. Last weekend I was just craving a flavorful snack, which is why I decided to make this beef crudo (or my take on a beef tartar, I guess!).
Crudo means “raw” in Spanish and Italian, one of my favorite forms of raw beef is in carpaccio. Crudo has been popping up in restaurants as a “trendy” item for few years now. As for myself, I’ve liked raw meat since I was a kid and would pinch my mom’s seasoned ground beef when she was making pasta or meatballs (I still do). I love raw fish as in sashimi, sushi, ceviche, or cured salmon. Raw proteins are also known to have some health benefits, however there is always the concern of food safety. I would only prepare raw meats or fish that come from a source I trust, making sure it is very fresh, and consume it immediately after it’s prepared.
Raw beef is very bland, I like adding some of the basic flavors my mom adds to her meatballs. Now being in Wisconsin and having some winter vegetables available, I thought the black radish would give a nice mild bitterness as well as some crunch. I must say that I loved the addition of the radish. Serve this Beef Crudo with Black Radish as an appetizer or a snack with toasted bread or crackers.
1/2 lb. top round steak
2 tablespoons finely diced onion
1 tablespoon finely diced poblano pepper
2 tablespoon capers
2 teaspoons toasted coriander seeds, crushed
2 tablespoons finely chopped cilantro
1/4 cup black radish, finely diced (cut some fine sticks for garnish, optional)
2 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
Salt & pepper to taste
Pistachio oil to finish (optional)
As I mentioned above, make sure the meat is fresh and that it comes from a good source, if it’s local, even better. Place the meat in the freezer for about 20 minutes. This will make it easier to cut. In a medium bowl, combine the rest of the ingredients and mix well to obtain a light dressing. Taste and season with salt and pepper. With a sharp knife, chop the chilled meat into very small cubes. Add the meat to the dressing and gently fold with a large spoon. Garnish with black radish sticks and drizzle with a nut oil (optional), serve immediately with toasted bread or crackers. Enjoy!