Steak like tartare from Something from Nothing (page 293) by Alison Roman

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Ingredients

red wine vinegar
shallots
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Serves : 4
EYB Comments

Can substitute beef ribeye steaks, boneless beef short ribs, or sirloin steaks for hanger steaks and white wine vinegar for red wine vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Farro & pea salad with preserved lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute beef ribeye steaks, boneless beef short ribs, or sirloin steaks for hanger steaks and white wine vinegar for red wine vinegar.
averythingcooks on May 21, 2026

As she says (re the sauce) that "the seasoning is deeply personal", I skipped the anchovies, upped the both capers & white wine vinegar to taste and added fresh oregano + Thai Basil with the other herbs. I cooked a lovely rib eye in cast iron to 125F before resting & we spooned the herby, punchy sauce over both the thinly sliced steak & some crispy hasselback russets that I cooked in the air fryer. Great steak dinner!
john_0dr7c7 on May 04, 2026

Fantastic and simple. The sauce is the star
pattyatbryce on April 28, 2026

Enjoyable, but I felt something was missing. Maybe up the capers?
bernalgirl on April 14, 2026

This recipe is fantastic, possibly my new favorite when tomatoes aren’t in season (in which case I choose the Mezcla recipe). I misread the recipe and thought I was cooking the sauce in the steak juices, and my finely diced shallots should have been finely chopped, then I over processed it in the food processor, but it was still very tasty. I grilled flank steaks and added the jus after slicing the steak. The sauce is similar to a chimichurri but more deeply flavored. A keeper!
peacheater on March 26, 2026

This was sooo good!! Adding to favorites. Very easy too. Used sirloin steak.
MollyB on March 23, 2026

Great recipe! I cooked NY steak sous vide at 131F, then seared it, and that worked beautifully in this preparation. The punchy sauce was perfect with the beef. I'll definitely make again!
EatinSnax on February 15, 2026

Loved this! I highly recommend throwing some thin fries in an air fryer to go with it. Mopping up the steak juice and green caper sauce with some hot crispy fries is *chef’s kiss*
rglo820 on February 08, 2026

Honestly obsessed. My kids always want boring plain steak, so I love that this adds flavor after cooking via a punchy dressing vs. in a marinade that they will turn up their noses at. I could eat this once a week.
rachel_q1lg6q on February 02, 2026

So good. Used ribeye and cooked it an extra minute or two. I didn’t cook it as rare as the recipe (my own cooking preferences), and it was still delicious. I’d be willing to try it rarer next time!
caroline_sw7nbo on February 02, 2026

Simple, fresh, and so flavorful. A really nice way to make flank and skirt steaks.