📝 About This Recipe
Inspired by the German-influenced culinary traditions of southern Chile, this Crudo is a refreshing and sophisticated take on raw beef. It features ultra-lean, finely minced steak seasoned with a bright, citrusy dressing and served with a signature spicy green chili paste and buttery toasted bread. This dish is celebrated for its clean flavors, vibrant colors, and the communal experience of assembling the perfect bite.
🥗 Ingredients
The Beef
- 1.5 lbs Beef Tenderloin or Eye of Round (very fresh, trimmed of all fat and silver skin)
- 1/2 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
The Aromatics & Toppings
- 1 medium White Onion (very finely diced and rinsed in cold water)
- 1/2 cup Fresh Chives (minced)
- 3 tablespoons Capers (drained and roughly chopped)
The Green Chili Sauce (Pasta de Ají)
- 3-4 pieces Long Green Chilies (Serrano or Anaheim) (seeded for less heat if preferred)
- 1/4 cup Fresh Cilantro (leaves and tender stems)
- 1 clove Garlic (peeled)
- 1 tablespoon Vegetable Oil
For Serving
- 8-10 slices Pullman Loaf or White Sandwich Bread (crusts removed, toasted and halved into triangles)
- 4 tablespoons Unsalted Butter (softened for spreading)
- 1/2 cup Mayonnaise (preferably homemade or Japanese style)
👨🍳 Instructions
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1
Place the beef in the freezer for 20-30 minutes. This firms up the muscle fibers, making it significantly easier to achieve a precise, fine dice.
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2
While the beef chills, prepare the white onion. Finely dice it and place it in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps the onion crisp.
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3
Prepare the Green Chili Sauce by blending the green chilies, cilantro, garlic, vegetable oil, and a pinch of salt in a small food processor until a smooth paste forms. Set aside.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef into thin sheets, then into matchsticks, and finally into a very fine dice (about 1/8th inch). Do not use a food processor, as it will turn the meat into an unappealing paste.
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5
In a chilled stainless steel bowl, combine the minced beef with the lemon juice, olive oil, salt, and pepper. Mix gently with a spoon until the meat begins to turn slightly opaque from the acidity.
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6
Drain the onions thoroughly and pat them dry with a paper towel. Add them to the meat mixture along with the chopped capers and half of the chives.
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7
Taste the mixture. The beef should be bright and zesty. Adjust salt or lemon juice if necessary.
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8
Toast the bread slices until golden brown. While still warm, spread a thin, indulgent layer of butter on each piece.
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9
To plate, you can either mold the beef into a ring mold in the center of a platter for a formal look, or spread it rustically across a chilled plate.
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10
Garnish the top of the beef with the remaining chives and a few whole capers for visual appeal.
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11
Serve immediately with the buttered toast, a side of mayonnaise, and the green chili sauce, allowing guests to build their own toasts.
💡 Chef's Tips
Always use the highest quality, freshest beef from a trusted butcher; tell them you are eating it raw. Avoid over-mixing the meat once the lemon juice is added, or the texture can become mushy. Keep all equipment and plates chilled in the refrigerator before serving to maintain the dish's refreshing temperature. If you prefer a milder onion flavor, you can substitute the white onion with finely minced shallots. For the most authentic experience, ensure the bread is sliced thin and toasted until very crunchy to contrast the soft meat.
🍽️ Serving Suggestions
Pair with a crisp, cold Chilean Sauvignon Blanc or a light pilsner beer. Serve as a shared appetizer during a summer barbecue or a sophisticated dinner party. Offer a small bowl of extra lemon wedges on the side for those who love a sharper citrus finish. Accompany with a simple side of pickled cucumbers or radishes to add extra crunch and acidity.