1. Top sirloin. Have your butcher double grind it to make it fine.
2. Instead of parsley I use cilantro.
3. Capers as needed, I like capers
4. Salt and pepper to taste.
5. Dijon mustard to taste. Do not use to much or it will obscure the wonderful taste of this dish.
6. Finely dices shallots to ones taste. It does not take a lot.
7. Some garnish with lemon zest. I do not. I put a few drops of red wine vinegar on the served dish. Use sparingly. Just a few drops.
8. One recipe calls for celery leaves. Do not do this. The leaf of celery is somewhat bitter and will hide the subtle flavors of steak tartar. Mix it all up and form 3/4 inch thick patties.
9. Make a depression in the center of the raw steak mixture and place an egg yolk in it.
10. Chill in fridge for about an hour.
11. Serve and enjoy.
However, their are two ways to eat steak tartar. Some break the yolk at the beginning and let if cover the meat. I do not. If you do this it will hide much of the great flavor of the dish. I break the yolk when I have eaten about 2/3s of the dish. It does hide the flavor of the remaining meat but gives a new taste and flourish to the end of a great concoction.
PS
In my long lost youth I served this to a dear lady friend of mine. She thought I was a barbarian until she tasted it. She became a believer.
When preparing this dish one must practice extreme cleanliness in preparation. It is raw meat and contamination can make you sick. It is worth the risk.
I first became acquainted with the dish when working in Norway. I myself thought the same thing. “This is ridiculous.” One taste and I also became a believer.
Steak tartare is a most forbidden delight! All the smarmy preachiness against it makes it even more so.
And it’s the most politically incorrect dish that I can possibly imagine!
Indulge, and become defiantly Trump-like in your outlook. Strike a blow for liberty, and enjoy!