Steak tartare marinated in beer, with Piave DOP Mezzano

Glutin free
  • Difficulty: Medium
  • Preparation time: 20 min
  • Serves: 4 people
  • Note: 20 minutes of marinating


  • 400 g finely chopped beef
  • 1 bottle of beer
  • 1 tablespoon desalted capers
  • 1 tablespoon mustard
  • a pinch of chilli pepper
  • 4 teaspoons EVO oil
  • the grated zest of an orange and its juice
  • black pepper
  • salt to taste
  • 150 g Piave DOP Mezzano
  • 50 ml balsamic vinegar


Place the meat in a bowl and cover with the beer. Leave to marinate for 20 minutes. Eliminate the marinade and drain well. Add the mustard, salt, pepper, chilli, orange zest and juice and oil to the meat and mix. Bring the sugar and water to the boil without stirring. Add the balsamic vinegar and boil to make a syrupy sauce (approx. 10/12 minutes). Prepare a sheet of baking paper, dip a spoon into the balsamic sauce and draw large exclamation marks (approx. 12 cm) on the paper.

Leave to dry well. Use a pastry cutter to cut the cheese into small circles about 2 cm thick.  Arrange them on the plate and do the same with the meat, placing the meat circles on top of the cheese. Gently top with the caramelised balsamic vinegar creation, add a drizzle of EVO oil and decorate with a few capers and orange zest.