Chimichurri and Blue Cheese Beef Tartar

by Frédérike Lachance-Brulotte

Servings: 2 meals or 4 appetizers


  • 350 g finely chopped flank steak or filet mignon
  • 1 French shallot
  • 1 clove of garlic
  • ¼ cup fresh parsley
  • ¼ cup fresh coriander
  • 1 to ½ tsp dried oregano
  • 1 bird’s eye chilli, seeded
  • The juice of half a lemon
  • ⅓ to ½ cup olive oil
  • 2 tbsp honey
  • Ground salt and pepper
  • Crumbled blue cheese to taste
  • Fried onions to taste

chimichurri blue cheese beef tartar


  1. In a food processor, combine the French shallot, garlic, parsley, coriander, oregano and bird’s eye chili. Blend on high until everything is well chopped.
  2. Transfer the mixture to a bowl, then add the lemon juice, olive oil and honey. Season with salt and pepper.
  3. Taste and adjust seasoning.
  4. Mix the chimichurri with the meat, then serve on a plate using a mould or cookie cutter.
  5. Finish with the crumbled blue cheese and fried onions.
  6. Serve immediately with bread croutons, fries and/or salad.
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