Kitfo (Ethiopian Steak Tartare Recipe)
This Ethiopian Kitfo beef tartare recipe features high-quality steak minced and combined with bold spices. Enjoy with injera and nearly any sides!
Servings: 6 servings
Calories: 405kcal
Ingredients
- 1 ½ pounds beef fillet well-trimmed
- 1 tablespoon cayenne pepper
- 2 teaspoon salt
- 1 teaspoon anchovy paste
- 1 teaspoon garlic powder
- ½ teaspoon ground cardamom
- 1/3 cup clarified butter or ghee
Instructions
- Set out a large high-powered food processor. Make sure to trim all the silver skin and fat off the fillet and cut the fillet into large chunks. Place in the food processor.
- Add the cayenne, salt, anchovy paste, garlic powder, and cardamom. Pulse to chop the fillet into fine chunks. You can choose to stop with when the beef resembles ¼ inch chunks, or chop smaller into ground steak.
- Once the texture is to your liking, melt the clarified butter and pour over the top. Mix the butter in by hand, do not pulse.
- Serve raw immediately, cover and chill, or pan-fry over high heat for 1 -2 minutes.
Notes
Disclaimer: This recipe features raw or undercooked beef. It is not recommended that pregnant women or people with compromised immune systems eat meat that has not been properly and thoroughly cooked.
Tartare does taste best when eaten freshly prepared or refrigerated for about 30 minutes. You should only keep the beef tartare in the fridge for up to a day or so. To enjoy the next day after making, remove from the fridge and eat cold or let the Kitfo come to room temperature for about 15 minutes before serving.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 1g | Protein: 21g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 868mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 3mg