Recipe Contributed By Chef Mark Malicki, The Casino Bar & Grill, Bodega
Ingredients
- 1 pound grass-fed top sirloin
- 1 tablespoon capers, rinsed
- 1 shallot, minced
- 1 tablespoon freshly grated horseradish
- Juice of half a lemon
- 8 freshly shucked oysters, with their liquor
- Maldon sea salt and freshly ground pepper, to taste
- Olive oil, to taste
Preparation
For serving: Grilled bread, watercress or arugula
Cube the beef into pieces, according to your preference of size. Discard any fat. Gently fold together the beef, capers, shallot, horseradish and lemon juice in a chilled bowl. Fold the oysters into the mixture. Season with salt and pepper, to taste. Drizzle olive oil over the top.
Serve with grilled bread, and perhaps some watercress or arugula.
