And it's ready in 10 minutes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Jamie Oliver | 2013-10-06 11:30:01 |  110,376 Views |
Beef carpaccio salad | Jamie Oliver
Serious Eats / J. Kenji López-Alt
Despite having found a second home for the steak I cooked with Adam Savage in the form of this easy baked steak tataki with cucumbers and ponzu I was still left with a perfectly cooked rare steak in the fridge with nowhere to go. My wife Adri is a big fan of carpaccio although we only order it once or twice a year. That’s partly because meat is a rare order for us (no pun intended) in a restaurant and also because it’s become so damn hard to find a good version.
Most restaurants serve bland frozen beef sliced thinner than you’d like (carpaccio shouldn’t have the texture of wet tissue paper) and presented in suboptimal ways. The most common way to serve carpaccio is to tile a plate with thinly sliced beef; drizzle that beef with olive oil; sprinkle it with capers Parmesan shavings and slivered onion; and perhaps place a small mound of arugula in the center along with a few lemon wedges.* Eating it becomes an exercise in balancing capers on beef to ensure there’s enough lemon in each bite and dragging unpeeled arugula through olive oil in an attempt to dress it up. It’s not ideal.
