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Homemade beef tartare toasts with avocado on rye

An everyday dish for 2, ready in 20 minutes, around $5.38 a serving. People actually plan it with Popotam, and it's in season in October.

20mintotal
≈ $5.38a serving
749kcalper serving
34gof protein
In season in October
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Homemade beef tartare toasts with avocado on rye, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Chop the chives

    Finely chop the 10 g of chives. Split them into two piles of 5 g: one for the beef, one for serving.

  2. Cook the ground beef

    Heat 1 tbsp of olive oil in the skillet over medium-high heat. Add the 240 g of ground beef, season with salt and pepper, break it up with the spatula and cook for 6 to 8 min until there's no pink left at all (at least 70 °C in the center).

    Tip · Cut into a piece of meat to check: the inside should be brown and hot all the way through, with no pink. Let the meat brown without stirring too much, it'll taste better.

  3. Season the beef

    Off the heat, transfer the beef to a bowl. Add 2 tsp of Worcestershire sauce, the juice of half a lemon and 5 g of chives, then stir.

  4. Mash the avocados

    Cut the 2 avocados, remove the pits and put the flesh in the other bowl. Mash it with a fork with the juice of the other lemon half, salt and pepper.

    Tip · Mix the lemon into the avocado as soon as you mash it, that's what keeps it from turning brown if you wait before serving.

  5. Toast the bread

    Toast the 4 slices of rye bread in the toaster until crispy.

  6. Oil the toasts

    Brush the warm toasts with the last tbsp of olive oil, spread over the 4 slices.

  7. Build the toasts

    Spread the mashed avocado over the 4 toasts, then top with the warm beef. Sprinkle with the remaining 5 g of chives and serve right away, 2 toasts per plate.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 749 kcal. 17% comes from carbs, 18% from protein and 60% from fat.

32 gCarbs
34 gProtein
50 gFat
Per serving (the dish for 2, divided by 2)
Energy749 kcal
Protein34.2 g
Carbs32.3 g
of which sugars2.5 g
Fat50.2 g
of which saturated fat10.9 g
Fiber8.4 g
Salt1.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $5.38 a serving, adding up the average prices of the ingredients you need to buy.

≈ $10.76for 2 people
≈ $5.38a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. It's raw: it gets made at the last minute and it doesn't keep. For this one, it's the day you eat it or nothing!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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