Biltong-spiced beef tartare with chipotle mayonnaise

Quick and easy beef tartare - perfect for entertaining!

SERVES 8

Easy

30 min

10 min

RECIPE DEVELOPED BY:

Humari Woityczka - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Humari Woityczka - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BEEF TARTARE

200g beef sirloin

5ml (1 tsp) olive oil

salt and pepper, to season

15ml (1 tbsp) coriander seeds, toasted

15ml (1 tbsp) cumin seeds, toasted

5ml (1 tsp) brown sugar

30ml (2 tbsp) red onion, finely chopped

15ml (1 tbsp) chives, finely chopped

5ml (1 tsp) Worcestershire sauce

5ml (1 tsp) balsamic vinegar

5ml (1 tsp) olive oil

CHIPOTLE MAYONNAISE

3 large egg yolks

½ small clove garlic, crushed

5ml (1 tsp) Dijon mustard

10ml (2 tsp) red wine vinegar

10ml (2 tsp) lime juice

60ml (¼ cup) Santa Anna’s Smoky Chipotle Salsa

180ml (¾ cup) sunflower oil

salt, to season

TO SERVE

8 Santa Anna’s Lightly Salted Flavour Corn Tortilla Chips

15ml (1 tbsp) chives, finely chopped

8 lime wedges

For the beef tartare, heat a griddle pan until smoking hot.
Brush the meat with the olive oil and season with salt and pepper. Sear the meat until charred, about 2–3 minutes per side. Allow to rest.
In a pestle and mortar or spice grinder, crush the toasted coriander seeds, cumin seeds and sugar until fine.
Add the crushed spices to the chopped beef along with the chopped red onions, chives, Worcestershire sauce, balsamic vinegar and olive oil. Mix to combine and season to taste.
For the mayonnaise, place the egg yolks, garlic, Dijon mustard, vinegar and lime juice in a measuring jug. Blend with a hand blender until thickened.
Blend in the Santa Anna’s Smoky Chipotle Salsa.
Slowly add the oil while blending until the mixture emulsifies and thickens to form a mayonnaise. Season it to taste.
To serve, spoon the beef tartare onto each tortilla chip. Add a dollop of the chipotle mayonnaise and garnish with chopped chives. Serve with lime wedges on the side.

TIP: To save time, replace the homemade mayonnaise with ½ cup French-style mayonnaise.

As part of a unique partnership with @SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish, developed, styled and photographed by Culinary Media Communication student Humari Woityczka, combines charred sirloin, bold biltong-inspired spices and a smoky chipotle mayo – served on Santa Anna’s lightly salted tortilla chips for a quick and effortless canapé.

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