Steak tartare au flame

Steak tartare au flame

In the Autumn of 2014 I was expecting our twin sons and we decided to take a last short break before the madness started, so we hopped on the Eurostar and headed to Brussels.

One night we went to this lovely little restaurant and I remember the table next to us were a couple and they both had the Steak tartare.

This is my tribute to that meal, but a cooked version.

One day perhaps I’ll try the real thing!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g extra lean beef mince
46 g onions, chopped
95 g cherry tomatoes
2 whole eggs
2 egg whites
6 g olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp dijon mustard
48 ml sweet chilli sauce
149 g spinach
salt and pepper


  • Put the onion into a mini food processor to finely chop it and add the mince to give it a quick blitz before taking the blade out.
  • Add the onion, garlic and smoked paprika powder with a little salt and pepper to take and give the mince a good mix with your hands.
  • Put a frying pan onto a medium heat and add your oil.
  • Using damp hands form your burger patties and remember the thicker you make the pattie, the longer they will take to cook.
  • Add the burger patties to the frying pan and cook them to your liking.
  • When they are ready, remove them from the pan and set them aside on a plate to rest while you cook your eggs.
  • Using the same frying pan, crack an egg into a ramekin and add some of your egg white before frying it.
  • Repeat until all your eggs and egg whites are used up, and cook these to your liking.
  • Take your spinach leaves and pop them on a plate, top with the cherry tomatoes and add your burger patties.
  • Dab the top with the dijon mustard and top with your eggs and let the runny yokes cascade down the burgers.
  • Don’t forget to add your sweet chilli dipping sauce!

Recipe Notes

  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.
  • Batch prepare the patties and freeze other portions for another day.

Nella Foulds
Nella Foulds

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