steak tartare

Borrowed from French steak tartare.

steak tartare (countable and uncountable, plural steaks tartare or steak tartares)

2. A French dish made of raw minced beef steak, often served with onions, capers and other ingredients.
   • 2005 December 17, Sudi Pigott, “Istanbul on a plate”, in The Guardian‎^[1], →ISSN:

     They specialise in dishes from the Gaziantep region in south-east Turkey synonymous with kebabs. Our favourite is cig kofte, Turkey's answer to steak tartare (lamb kneaded with spice and herbs).

   • 2024 May 29, Roger Cohen, “Hold the French Fries! Paris Olympics Chart a New Gastronomic Course.”, in The New York Times‎^[2], →ISSN, archived from the original on 29 May 2024:

     Two fully fledged French restaurants are planned — but without such classics as steak tartare, blood sausage or choucroute.

   • 2024 June 13, Becky Hughes, “Where to Eat: At the Bar”, in The New York Times‎^[3], →ISSN, archived from the original on 13 June 2024:

     There’s a short, unchanging menu of simple dishes like steak tartare, grilled octopus with aioli, hanger steak and a simple, acidic green salad.

   • 2025 February 28, Laura Esther Wolfson, “Rules for Staying Close to Exes”, in The New York Times‎^[4], →ISSN, archived from the original on 28 February 2025:

     Finally, he requested the menu. I glanced at the offerings: duck confit, moules frites, steak tartare, white veal Bolognese — and then ordered lentil soup. Why be greedy?

• IPA^(key): /stɛk taʁ.taʁ/
• Hyphenation: steak tar‧tare

steak tartare m (plural steaks tartares)

1. steak tartare (a French dish made of raw minced beef steak, often served with onions, capers and other ingredients)