This recipe uses a Himalayan salt plate for seasoning and then serving beef tartare. The water released from the beef naturally pulls the salt out of the plate. We suggest refrigerating the meat on the plate for 30 minutes to 1 hour, but adjust the time according to your taste, keeping in mind that the longer the food sits, the saltier it will become. You can always finish the dish with a touch of sea salt just before serving.
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