Galician Steak Tartare is the modern version of steak tartare which you often see served with a raw egg yolk was first served in French restaurants in the early 20th century. What is now generally known as steak tartare was then called steack à l’Americain and was served without an egg yolk and with tartar sauce on the side, which is why the modern variant has the word tartare linked to it. Over time, the distinction between steack à l’Americaine and steak tartare has disappeared.
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