Beef Carpaccio Recipe lamaranthe

1. 1

   Select a lean piece of Flank Marinating Steak as evenly flat as possible.

2. 2

   Count 200 grams per person.

3. 3

   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.

4. 4

   Stretch-and-Seal).

5. 5

   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.

6. 6

   When the pan is nearly red hot, cook the steak for 5 minutes on each side.

7. 7

   Do not add salt.

8. 8

   Set aside and cover with aluminum foil.

9. 9

   After 15 minutes, using a very sharp knife, slice the steak against the grain, as thin as possible.

10. 10

    Arrange on a plate with aragula salad, lemon quarters and caper vinaigrette on the side.

11. 11

    Caper Vinaigrette: Soak 1 cup capers in cold water for 30 minutes.

12. 12

    Drain and chop finely.

13. 13

    In a blender, process 1 tablespoon fresh lemon juice, 1 tablespoon sherry vinegar, 1 tablespoon cold-pressed olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

14. 14

    Mix well, add chopped capers, then pour in a small serving bowl.

No additional tips available.