South Dakota · Starter
South Dakota Tiger Meat
- Easy
- 20 min
- roughly 2 of 4 for cost
Leads with an earthy, grounding base, richness that coats and comforts.
Ingredients
- 500g very fresh lean beef, ground twice
- 1 small onion, grated fine
- 1 egg yolk (optional)
- 1 tbsp salt
- 1 tsp coarse black pepper
- Cocktail rye bread
- Raw onion and more pepper to serve
Equipment
Grater / zester
Allergen screen
Found: gluten · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Use only the freshest lean beef, ground twice by a trusted butcher.
- Mix the beef with the grated onion, salt, and plenty of pepper, and the yolk if using.
- Chill thoroughly and keep cold until the moment of serving.
- Spread on slices of cocktail rye bread.
- Top with raw onion and a crack of pepper and serve at once, cold.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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