Steak Tartare [Williams-Sonoma]

A pungent mustard, olive and caper-laced steak tartare.

1 New York strip steak, about 1 lb., trimmed of all fat
1 egg yolk
1 Tbs. lemon juice
3 Tbs. Dijon mustard
1/8 tsp. minced garlic
1/4 cup Extra-virgin olive oil
1/2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. pitted and finely chopped oil-cured or Kalamata olives
1/2 Tbs. coarsely chopped capers
1/2 cup chopped green onion, green portions only
Salt and freshly ground pepper, to taste

On a clean work surface, dice the steak into 1/4-inch pieces. Transfer to a mixing bowl and refrigerate.

In another mixing bowl, combine the egg yolk, lemon juice, mustard, garlic, salt and pepper, and whisk to blend. Add olive oil in a slow, steady stream, whisking constantly until smooth and blended.

Add the dressing to the steak along with the parsley, olives, capers and green onion. Toss gently to mix, and season with salt and pepper. On a chilled serving platter, spoon the steak tartare into a small mounds and serve. Serves 8.

From: Williams-Sonoma