Steak tartare on a bed of kaniwa

Total time: 40m
Preparation Time: 40m

For 4 people


Ivo Adam

Nutritional Information

Contains 417 Kcal, 30g Protein, 34g Carbohydrates, 17g Fat


  • Steak tartare
  • 2 Tenderloin Steak (each approx. 180 g)
  • 0.5 tsp sea salt
  • 2 tsp olive oil
  • 1 tsp chilli powder
  • Kaniwa
  • a little Tasmanian mountain pepper
  • 6 caper berries, chopped
  • 4 dried tomatoes, chopped
  • 200 g kaniwa
  • a little white balsamic vinegar
  • 2 Borettane onions (e.g. Fine Food), chopped
  • Parmesan cream
  • 1 dl full cream
  • 20 g Parmesan, finely grated
  • a little sea salt
  • To serve
  • a little Parmesan, grated
  • a little rocket
  • 2 Borettane onions (e.g. Fine Food), chopped
  • a little chilli powder

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  • Steak tartare

    Finely dice or chop the meat, mix with the salt, chilli powder and oil.
  • Kaniwa

    Prepare the kaniwa according to the instructions on the packet. Mix with the caper berries, tomatoes and onions while still warm, season with the balsamic and pepper.
  • Parmesan cream

    Mix the cream and parmesan, chill. Add a little salt, beat the chilled cream until stiff.
  • To serve

    Place the warm kaniwa salad in a large pastry cutter, press down gently. Top with the marinated meat, add a dollop of parmesan cream. Garnish with the rocket, parmesan, onions and a sprinkling of chilli powder.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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