MEMBER RECIPE
Beef Carpaccio Recipe
By lamaranthe
Total Time:
15 minutes
|
Active Time:
|
Makes:
Count 200 grams per person
Flank Marinating Steak ($C 20/kg) will make a very tender and tasty beef carpaccio to be served at a brunch or as a hors-d’oeuvre. No need for beef tenderloin or Kobe Beef.
INGREDIENTS
- Flank Marinating Steak
- Aragula
- Caper vinaigrette
INSTRUCTIONS
- Select a lean piece of Flank Marinating Steak as evenly flat as possible. Count 200 grams per person. Rub Cajun spices (Club House) and oil on both sides of the steak and let it stand on the counter for 20 minutes, tightly covered with plastic wrap (i.e. Stretch-and-Seal).
- In the meantime, pour 1 tbsp of oil in a cast iron pan and start warming it up slowly, increasing the heat a little at a time. When the pan is nearly red hot, cook the steak for 5 minutes on each side. Do not add salt. Set aside and cover with aluminum foil.
- After 15 minutes, using a very sharp knife, slice the steak against the grain, as thin as possible. Arrange on a plate with aragula salad, lemon quarters and caper vinaigrette on the side.
- Caper Vinaigrette:
Soak 1 cup capers in cold water for 30 minutes. Drain and chop finely.
In a blender, process 1 tablespoon fresh lemon juice, 1 tablespoon sherry vinegar, 1 tablespoon cold-pressed olive oil, 1/2 teaspoon salt and ½ teaspoon black pepper.
Mix well, add chopped capers, then pour in a small serving bowl.
Member recipes are not tested by the CHOW food team.
Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.
Beef Carpaccio recipe courtesy Alton Brown.
8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan
1. Wrap the tenderloin in plastic wrap and place in the...+READ
Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.
Beef Carpaccio recipe courtesy Alton Brown.
8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan
1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
3. Lay out sheets of plastic wrap and place each slice onto the plastic.
4. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
5. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.-COLLAPSE
While I am sure your recipe for sliced steak is wonderful, even if it is overcooked. It is not Carpaccio . Carpaccio is a dish of raw beef thinly sliced and served as an appetizer.
Do you have a recipe for Carpaccio?