Steak Tartare on a Budget

I love eating raw meat because I get a quick burst of energy.  It feels like eating a form of sushi with the texture of raw tuna. It’s a colorful, flavorful, and fresh dinner that practically digest itself with the live enzymes still intact. Yes, raw meat has enzymes just like any other raw food you eat. I also notice the amount of meat I eat is much less and I’m full much quicker.

                                                               ~ Quality over Quantity ~

I do eat cooked meat from time to time and it just doesn’t do the same thing for me. It’s greasy, tough, slows me down, and if overcooked adds an additional toxic load on my body.

I realize people think raw paleo recipes are hard to make, they’re afraid of the “safety” factor, and it’s too expensive.  It’s actually super simple and much safer than eating food from restaurants. When you make dinner at home you will know exactly where your food is coming from and what’s in it.

How to source raw meat

I went to a local butcher today and asked for fresh, organic, and grass-fed meat. Clean animals produce clean food. There were two options that were the best for making steak tartare. Beef tenderloin was $39 a pound and the Flat iron steak was $20 a pound.  I bought 1/2 pound of Flat Iron Steak for $10.  I brought a cooler with me ready with cold ice packs for my meat on the way home.

Steak Tartare on a budget

This delicious recipe only has 3 easy ingredients that most kitchens have on hand.  All you will need to buy is 1/2 pound of Flat iron steak for $10.  The serving size is for one but I couldn’t finish it so I put half of it in a glass jar for tomorrow.

Flat Iron Steak Tartare pic monkey

Steak Tartare
Recipe type: Raw meat dish
Cuisine: French
Prep time:  
Total time:  
  • ½ pound fresh Flat Iron Steak, finely chopped
  • 2 tablespoons cold pressed olive oil
  • ¼ teaspoon Himalayan Salt
  • dash of cayenne pepper
  1. Finely chop the steak into tiny size cubes and add to a glass bowl.
  2. Next, add olive oil, salt, and pepper.
  3. Top with micro greens (optional)

 Happy eating,

Melissa Henig