Charleston-based French chef Nico Romo shares an elevated steak tartare recipe for an easily assembled yet sure-to-impress appetizer. If you’re one of those people who dislikes the idea of uncooked meat, this recipe is for you. Romo understands that eating raw beef isn’t appealing to everyone, so he leans on the idea of a grilled cheese to make his beef tartare recipe more appetizing for American palates. 

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Video by: Jonathan Boncek
Edits by: Jack McAlister
Production by: Maggie Ward
Location: Charleston Wine + Food

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