steak haché / svizzerina 🥩

Kiara Cobb's Recipe

Kiara with her cooking and living partner, Pat.

Kiara (@KiaraCobb) is a former line cook (Achilles Heel, Leland Eating and Drinking House) based in Clinton Hill. Since leaving the restaurant industry, she and a friend have been host a weekly pop-up at The River in Manhattan's Chinatown. 

---

Steak Haché 🥩

This is a very slightly riffed version of the svizzerina served at Via Carota. It is somewhere between a steak haché and seared steak tartare, and I randomly started craving it a few weeks ago. Make sure to get the same quality meat as if you were making tartare and a nice, strong olive oil (graza works). 

This preparation tastes distinctly Italian, and I’ve added some asian elements; adding a half head of pan roasted garlic, so there is a piece in every bite, and serving it over rice, which nicely absorbs the meat drippings, garlic, and olive oil. The final squeeze of lemon cuts through the fatty meat and brightens the whole thing up.

I also found that drying the meat out a little bit in the fridge helped to achieve a nice crust without overcooking the inside. It is a delicate patty so press it firmly and use a nice wide spatula to flip.  

Makes 1 serving

• 8oz. strip steak

• half a head of garlic

• two sprigs fresh rosemary

• white rice, cooked

• healthy sized lemon wedge 

• good strong olive oil 

1. cut steak into 1/4 inch cubes, time permitting let rest overnight in fridge uncovered (optional)

2. plate up warm rice into a circle on dish 

3. pre-heat pan to medium-high

4. salt and pepper steak, then form into a compact patty about an inch to an inch and a half thick (the thicker it is, the more raw on the inside) 

5. salt patty again on both sides (it can handle it)

6. sear patty on first side, 1-2 minutes until crust is formed but meat is not entirely cooked through. No oil needs to be added to the pan before searing. 

7. add garlic and rosemary to pan, turning often to keep from burning

8. sear patty on second side, 1-2 minutes, then remove from pan and let it rest on top of rice

9. continue cooking garlic and rosemary until rosemary is crisp, and garlic is cooked through 

10. place garlic on top of patty, followed by rosemary

11. squeeze generous amount of lemon overtop, drizzle olive oil, and enjoy!