A fabulous appetizer to serve your guests, our version of Beef Carpaccio consists of thinly sliced meat, garnished with a vinaigrette and an array of seasonal vegetables from our farmers market. The best part about this dish? One steak can easily be made into an appetizer for 6-8 guests, so invite everyone over! It’s beef carpaccio time!
- 1 Organic Grass Fed Sirloin
- 1-2 cups arugula
- sliced zucchini, carrots [or your choice of seasonal vegetable]
- 1/2 lemon and equal part olive oil
- salt and pepper
- pine nuts
The first thing you need to do is remove your sirloin from the freezer to thaw. We prefer slicing the beef when it is still in a slightly frozen state, as its easier to create thin slices. You’ll want to use a very sharp knife (be careful!) and create 1/8-inch-thick slices. Place the slices in parchment paper and wrap. Now the fun part! Get our your rolling pin (or meat mallet, both work just fine!) and gently pound the meat until paper thin. Set aside in the fridge and begin making your vinaigrette.
Combine the juice of half a lemon and an equal part of olive oil. Remove the meat from the fridge and arrange on a plate. Drizzle half the vinaigrette on the beef and top with arugula and your seasonal vegetables. Garnish with pine nuts and serve!