• Jarnard Sutton

In the Kitchen with executive chef Tim Kolanko of Stake Chophouse & Bar

Tim Kolanko, executive chef of Stake Chophouse & Bar in Coronado, is always creating amazing dishes. Chef Tim serves up a classic dish, steak tartare, and makes it his own by using a quail egg and serving it with a side of potato chips.

Stake Tartare

$16 (half-off during happy hour in the lounge area)

Photo courtesy Jarnard Sutton

Steak Tartare, Potato Chips, Quail Egg and Cornichon

Tell us about this dish?

It’s a pretty classic approach with cornichons, capers, shallots and egg yolk. The potato chips are a fun little twist that keeps it on the lighter side.

What's the key component to this dish?

There’s no key component but the quail egg yolk provides the right amount of yolk to keep everything in balance and the key to the dish is the balance of flavors.

Describe the taste to someone who haven't had this dish?

I think most people who are intimidated by tartare think it’s going to taste raw. The key to this tartare is that it's flavorful and complex with all the elements working together in the dish. The beef becomes the vehicle for all the flavors and textures. You get briny, pickled, fried and freshness from the parsley. i\It’s really delicious. Classics are classics for a reason.

What makes a good steak tartare?

I’ve done several versions in my career from a dry-aged simply dressed with olive oil and sea salt to the one we do at Stake, which is much more complex and classic. I think it all depends on the intention behind the dish. This version is very approachable and flavorful.