Salisbury steak from New York Times
Print Recipe
0 from 0 votes

Updated Salisbury Steak from Tamar Adler

In this updated (and vastly improved) recipe for Salisbury steak from Tamar Adler entitled "Mon Pierre’s Steak Haché" she resurrects a cafeteria special from oblivion.  
Prep Time20 mins
Cook Time10 mins
Soaking20 mins
Total Time50 mins
Course: Meat
Cuisine: International
Servings: 4 servings
Author: Tamar Adler from New York Times

Ingredients

  • cup dried porcini mushrooms  Gourmet Living, please!
  • pound best ground sirloin or chuck grass-fed, please!
  • tablespoons  butter at room temperature
  • tablespoons finely chopped white onion
  • egg beaten
  •  Kosher salt
  • tablespoons freshly grated Parmesan cheese
  • tablespoon  red-wine vinegar
  • ½  teaspoon  capers finely chopped
  • ½  cup finely chopped fresh parsley
  •  Olive oil

Instructions

  • Soak the mushrooms in enough boiling (I prefer very hot to boiling) water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
  • In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
  • Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
  • Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.