ground beefsteak seasoned with salt and pepper and served uncooked, often mixed with a raw egg and garnished with capers, onions, etc.
Also tar·tare steak [tahr-tahr, tahr-ter] /tɑrˈtɑr, ˈtɑr tər/.
Origin of tartar steak
First recorded in 1950–55
Also called steak tartare.
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