The classic recipe for steak tartare admits many variations, and yet it is easy to fall into excess seasonings, ingredients and decorations that undermine the quality of a dish as simple as it is complex. The raw material is the key, and this is demonstrated by the restaurant España, in lugowho has managed to win the award for best national steak tartare thanks to the locally raised meat.
The contest was held this Monday within the Fòrum Gastronòmic Girona, one of the largest showcases of the current gastronomic scene at a national and international level, and which repeats this year the second edition of the contest to claim a plate Lately a bit battered.
Steak tartare was for years almost an exclusive dish in restaurants in high kitchen, but lately it has been democratized appearing almost repetitively on the menu of any place that claims to be fashionable. With the title of best steak tartare in Spain, the organization intends to recover the most original value and tradition, vindicating the good work of the chefs both in the choice of ingredients and in the management of the technique and the presentation.
Galician blond ox
The España restaurant, currently led by the brothers Héctor and Paco López, uses top-quality meat, betting on local breeding, since they use Galician blond ox from animals that raise your own family on their grounds.
The recipe itself does not keep many more mysteries, since it uses a dressing very traditional base, with Perrins or Worcestershire sauce, raw egg yolk, mustard, Tabasco and pickles, but it is in the type and cut of meat where is the key to what can now be boasted as the best steak tartare in the country. Interestingly, they use a part considered less noble.
Héctor López, in charge of the kitchen, says that using cattle prod Instead of the typical sirloin, it allows you to take advantage of an unexpected cut in this dish in a different way, but you have to know how to handle it based on experience with this specific breed of beef.
so that the infiltrated fat of the beef is not unpleasant in the mouth, something very perceptible when eaten raw, it is necessary that the diner taste it tempered, avoiding very cold temperatures. And to achieve this, without affecting food safety, they resort to presenting the tartare on the marrow of the animal itself. This manages to enhance the organoleptic virtues of the dish and also achieves a presentation original and elegant that has also earned him points.
The other finalists in this edition have been the restaurants Casa Belarmino (Manzaneda, Asturias), Nexe (Gerona), My Fucking (Barcelona) and Berlanga (Madrid). The jury, headed by the expert and food critic Carlos Maribonahas highlighted the high level of all of them.
Metaltex Set of 2 Plating Rings Ø8.5×4.2 CMS, Black
Photos | Carlos Maribona – Spain Restaurant
In DAP | Tricks (from chefs) to achieve the perfect steak tartare at home
In DAP | From the Cossacks of the Ukrainian steppe to European haute cuisine: the history of steak tartare, a recipe on horseback