Where does steak tartare originate from?

The origins of steak tartare can be traced back to the time of Genghis Khan and the Mongol Empire (1206 -1368) who kept raw meat under their saddles to tenderize it before eating. However, steak tartare as it is known today gained popularity in Europe, particularly France, by the mid-twentieth century where steak would have to be finely grated or cut finely on a steak mill and was traditionally seasoned with herbs such as chives, parsley, shallots, pepper and salt, though there exist several variations around the world.