Steak Tartare with Lay's Classics

Steak tartare might sound like a restaurant-only indulgence, but it’s surprisingly simple to make at home—and guaranteed to impress at your next dinner party. Rich, finely diced ribeye is balanced by bright shallots, briny capers, and crisp cornichons, all brought together with silky egg yolks and a touch of Dijon. The best part? No fussy toasts—just Lay’s Classic Potato Chips for the perfect salty crunch. It’s elegant, unexpected, and ready in minutes.

Chef Clayton Allen

Steak Tartare with Lay’s Classics

Ingredients:
-1 lb. Ribeye steak, trimmed of fat and finely diced
-1 Medium shallot, finely minced
-2 Tbsp. Capers, drained and finely chopped
-2 Tbsp. Cornichons, finely diced
-2 Tbsp. Parsley, finely chopped
-2 Tbsp. Chives, finely chopped
-2 tsp. Dijon mustard
-1 tsp. Flaky sea salt, plus more to taste
-2 Tbsp. Extra virgin olive oil
-2-3 Egg yolks (preferably farm-fresh)
-Freshly ground black pepper, to taste
-Lay’s Classic Potato Chips, for serving

Instructions:
Prepare the ribeye:
Place the steak in the freezer for 15-20 minutes before dicing—it makes for cleaner cuts. Using a sharp knife, finely dice the steak into small, even pieces. Transfer to a mixing bowl, cover and put back into the fridge until you are ready to serve.

Build the flavor:
When you’re ready to serve, mix the meat with the shallots, capers, cornichons, Dijon mustard, egg yolks and olive oil. Season with flaky sea salt and cracked pepper. You can adjust the quantities of these items to taste, and once you’re happy, mix in the parsley and chives. 

Serve:
Spoon onto a chilled plate or small serving dish. For a rustic touch, serve it straight from the bowl. Pile Lay’s Classic Potato Chips (or any potato chip of choice) alongside and let guests scoop up bites of tartare with the chips for the perfect balance of richness, acidity, and crunch.

Pair with our Soter Estates Rosé of Pinot Noir