Serves 8

Ingredients

• 2 cups milk
• 1 ½ lb. boneless bison strip loin or another lean cut
• 1 tsp fish sauce
• 2 tbsp capers, roughly chopped
• 2 tbsp shallots, finely diced, purged in cold water 2 hrs
• 1 lemon, zested
• 1 tsp lemon juice
• 1 tsp red wine vinegar
• 1 egg yolk
• Pinch of sun-dried red pepper flakes, such as Aleppo
• 2 tbsp Gloria Ferrer Tuscan Extra Virgin Olive Oil
• 1 bags of Torres Black Truffle Potato Chips

Instructions

Step 1 | Trim the strip loin and freeze for 5 hours. When frozen, slice into ¼” thick slices. Then slice those into ¼” strips, then cut those into ¼” dice.
Step 2 | In a metal bowl, add the beef, the fish sauce, and a generous pinch of salt. Gently press the meat against the side of the bowl while stirring, incorporating the salt and drawing out moisture.
Step 3 | Once the bison takes on a sheen, add the capers, lemon zest, shallot, mix to combine. Then add the oil and mix to coat the meat. Add the lemon juice, vinegar, being sure not to let the mix get emulsified. Add the egg yolk and gently fold through. Taste for seasoning.
Step 4 | Place a portion of the tartare in the bowl and serve with potato chips.