- If you are the type of pirate who gets a periodic craving for a good piece of beef but a warm steak loses its appeal in the summer heat, this recipe might be just your thing. “Black and blue” is the designation for a steak charred black on the outside but still raw on the inside, which is a lovely way to treat a good cut of meat. It’s a tricky preparation though, requiring a cut thick enough to get charred before the inside overcooks. Filet is thick enough, but low on flavor. The marinade and dressing pick up the slack on that front here, and the fresh, crunchy summer salad just makes the whole thing seem exotic. Sort of a bold take on steak tartare … let’s call it Steak TartARRRRRRRRRR, shall we?
Black-and-Blue Beef Salad
For beef: A generous pound of beef fillet 2 garlic cloves About 2″ fresh ginger 1 tbsp dark soy sauce 1 tbsp toasted sesame oil 1 tbsp honey 1 tbsp rice wine vinegar For salad: 1 red onion 1 pint cherry tomatoes 1 cucumber, preferably English or 2-3 Persian 5 or 6 radishes 2 hot or 1 sweet red pepper 2 tbsp toasted sesame seeds