Raw minced meat or fish, usually served with raw egg yolk and seasonings, or a sauce made from mayonnaise and pickle relish.
From French 'à la tartare,' possibly referring to Tartars (Tatar people of Central Asia), though the connection is unclear. It may also relate to tartness or tartaric acid, or be folk etymologized.
Steak tartare sounds exotic, but it's essentially raw ground beef served with a raw egg—it's eaten in many cultures and some food historians think the idea came from Mongol warriors who supposedly tenderized meat under their saddles!
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