Steak Tartare with Smoked Bone Marrow

Name: Steak Tartare with Smoked Bone Marrow
Yield: Dinner for 4 people
Ingredients: 500 grams Outside Skirt Steak /en/outside-skirt-gevliesd-black-angus-usa.html; 2 Half Bone Marrow Bones /en/mergpijp-blonde-d-aquitaine.html; 2 Shallots; 2 Cornichons; 4 tsp Capers; 15 grams Parsley (finely chopped); 15 grams Chives (finely sliced); 1 tbsp Olive oil; 2 tsp Tabasco (or any hot sauce); 1 tbsp Worcestershire sauce; 2 tbsp Ketchup; 1 tbsp Dijon mustard; Freshly ground black pepper; Salt

Winner 2024

Ingredients

Dinner for 4 people

500 grams Outside Skirt Steak

2 Half Bone Marrow Bones

2 Shallots

2 Cornichons

4 tsp Capers

15 grams Parsley (finely chopped)

15 grams Chives (finely sliced)

1 tbsp Olive oil

2 tsp Tabasco (or any hot sauce)

1 tbsp Worcestershire sauce

2 tbsp Ketchup

1 tbsp Dijon mustard

Freshly ground black pepper

Salt

Bone marrow is one of the favorites of the late food legend Anthony Bourdain, and that says a lot — no need to sugarcoat it. Admittedly, your cholesterol should be in check and losing weight probably isn’t your top priority, because this buttery spread is rich and full of flavor but — contrary to what the name suggests — above all, absolutely divine.

We recently shared a recipe for garlic crostinis from @vurigekolen, and now BBQ Junkie has come through with another killer recipe. Bone marrow it is, this time paired with smoked steak tartare made from inside skirt steak.

How good does that sound?

How to Prepare Steak Tartare with Smoked Bone Marrow

Light up the BBQ and set it for indirect heat at around 120°C (250°F).
Once the BBQ is up to temperature, add the chunk smoking wood to the coals and place the 2 halved bone marrow bones on the grill with the marrow side facing up.
Close the lid and smoke the marrow bones for 45 minutes.
Meanwhile, take a large cutting board and place the skirt steak on it. If you have a thicker piece, first cut it into thin strips, then dice those strips into very small cubes.
Next, finely chop the meat until it almost resembles ground beef. I did this using 2 large, sharp knives to speed up the process.
After 45 minutes, remove the marrow bones from the BBQ. Scoop out the marrow and let it cool.
Prepare the BBQ again for indirect heat at about 200°C (390°F).
Place the marrow bones back on the BBQ, this time with the hollow side down. Close the lid and let them cook for 15 minutes. Remove from the BBQ and let cool.
While waiting, finely chop and prepare all the other ingredients. Put everything in a large mixing bowl along with the finely chopped outside skirt steak.
Add the smoked bone marrow to the bowl and mix all ingredients thoroughly. Adjust seasoning with freshly ground black pepper and sea salt if needed.
Grab the empty marrow bones again and spoon the steak tartare into them. Serve the steak tartare with smoked marrow immediately.