Lunchbreak: STK Chicago chef Gerald Smith makes beef tartare

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Gerald Smith

STK Chicago
9 W. Kinzie

Chef Smith will be conducting a free grilling demonstration at Williams Sonoma in Lincoln Park on August 16th at 2:30 p.m.  - 1550 N. Fremont St., Chicago.

STK Beef Tartare

2 1/2 oz filet mignon – diced
1 tsp minced shallot
1 tsp chopped capers
1 tsp chiffonade parsley
1 tsp chopped chives
1/2 tsp lime zest
1 tbs yuzukosho aioli
5 cocktail papadums
5 shaved radishes
5 pickled mushrooms
STK micro mix
olive oil

Mix the beef, shallot, capers, herbs, zest and aioli in a small bowl. Scoop the tartare mix into a rectangle mold. Compact slightly and remove the mold. Top with pickled mushrooms, shaved radish, micros, papadum. Drop 4-5 drops of extra virgin olive oil.

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