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Steak Tartare (Lighter) with Shoestring Oven Chips & Mixed Greens
Recipe

Steak Tartare (Lighter) with Shoestring Oven Chips & Mixed Greens

Dinner • South Africa

A restaurant-style steak tartare made practical at home: finely chopped lean beef with classic mix-ins, plus lighter oven chips and mixed greens for a satisfying dinner.

Why smarter

Uses lean beef and a punchy, flavour-packed dressing so you need less fat; swaps deep-fried chips for crispy oven chips with a small amount of canola oil; adds greens to round out the plate.

Chef tip

For the best texture, chill the beef, knife, and board for 10 minutes, then chop by hand rather than mincing—tartare should feel fresh and slightly chunky.

Soft line

Classic flavours, lighter sides—still feels like a treat.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Potatoes, scrubbed (for oven chips) 700.000 g Potatoes About 3–4 medium; starchy potatoes work well
2 Canola oil (for chips) 2.000 tbsp Canola oil
3 Salt (for chips and salad) 0.750 tsp Salt Use to taste
4 Black pepper 0.500 tsp Black pepper Use to taste
5 Lean beef fillet or sirloin, very fresh, trimmed 500.000 g Beef fillet or sirloin Ask the butcher for a very fresh piece suitable for tartare
6 Egg yolks 4.000 each Egg yolks 1 per serving; optional to use pasteurised if available
7 Dijon mustard 2.000 tsp Dijon mustard
8 Worcestershire sauce 2.000 tsp Worcestershire sauce Choose a brand available locally
9 Capers, drained and chopped 2.000 tbsp Capers
10 Gherkins (pickles), finely chopped 2.000 tbsp Gherkins
11 Red onion or spring onion, very finely chopped 2.000 tbsp Onion
12 Lemon juice 1.000 tbsp Lemon juice
13 Canola oil (for tartare dressing) 1.000 tbsp Canola oil
14 Hot sauce or peri-peri sauce (optional) 1.000 tsp Hot sauce Optional, to taste
15 Mixed salad leaves 120.000 g Mixed salad leaves About 4 cups loosely packed
16 Cherry tomatoes, halved (optional) 150.000 g Cherry tomatoes Optional but nice for colour
17 Red wine vinegar or apple cider vinegar 2.000 tsp Vinegar
18 Optional serving: toasted bread instead of chips Bread Swap in 1 slice toasted per person if preferred

Method

  1. Heat the oven to 220°C (or 200°C fan). Line a large tray with baking paper.
  2. Cut the potatoes into thin chips (shoestring-style). Rinse briefly, then pat very dry. Toss with 2 tbsp canola oil, about 1/2 tsp salt, and pepper. Spread out in a single layer.
  3. Bake for 25–30 minutes, turning once halfway, until browned and crisp. (If your tray is crowded, use two trays for better crispness.)
  4. While the chips bake, chill the beef for 10 minutes, then finely chop by hand into small pieces. Keep it cold.
  5. In a bowl, mix Dijon, Worcestershire, capers, gherkins, onion, lemon juice, 1 tbsp canola oil, a pinch of remaining salt, pepper, and hot sauce if using.
  6. Fold the chopped beef through the dressing. Taste and adjust lemon, mustard, salt, and pepper.
  7. Toss the salad leaves (and tomatoes if using) with vinegar, a pinch of salt, and black pepper.
  8. To serve, divide tartare between 4 plates and shape into neat mounds. Make a small indentation on each and add an egg yolk on top (or serve the yolk on the side).
  9. Serve with the hot oven chips and the mixed greens. (Alternatively, swap chips for toasted bread.)