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.
$16 (half-off during happy hour in the lounge area)
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.
Why did you choose potato chips as a side dish? It keeps it a little bit lighter, adds crunch and brings a toasty fried potato flavor to the dish.
What's a good beer and/or cocktail to pair with this dish?
We have a Rachbier Marzen from Bamberg, Germany that makes for an awesome beer and food pairing with the stake tartare.
Watch as executive chef Tim Kolanko shows us his take on the classic steak tartare, known as the Stake Tartate.
What kind of experience will a diner get at Stake Chophouse & Bar?
It’s a high-end and contemporary but without being stuffy. We reach far and wide for the best ingredients. We have a world class wine list and great cocktails, but we strive to deliver it in a fun package without pretense. Things like the crazy collection of decanters and the table side knife selection are all meant to be fun and engage the guest in the experience.