A clean cut of raw beef, thinly sliced and pounded between two sheets of plastic until almost translucent, turned out onto a plate and dressed with acid, olive oil, salt and pepper, with Parmesan and arugula on top.
Cut the meat against the grain into paper-thin slices.
KnifeCutting board
3
Arrange the slices close together in a single layer on a sheet of plastic wrap, cover with another sheet and pound gently with the flat side of a meat mallet, until the meat is thin and spread out, without tearing.
Plastic wrapMeat mallet
4
Peel off the top sheet of plastic, flip the meat onto a cold plate and peel off the second sheet.
5
Drizzle the vinegar over the top, then the olive oil, and sprinkle the salt and black pepper.
💡Dress just before serving: the acid "cooks" the raw meat, and after a short time it loses its color and freshness. The acid goes on before the oil, so it has time to penetrate the meat a little.
6
Sprinkle the arugula and Parmesan on top and serve immediately.
272calories
15 gprotein
2 gcarbs
23 gfat
● protein 21%● carbs 2%● fat 76%
Per serving (101 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Mayonnaise: measured in tbsp in this recipe: 1 tbsp = 14 g · 680 kcal per 100 g · More about Mayonnaise →
Possible additions: Serving (with toasted bread) · Partial freezing before slicing (30) · Lemon juice · Balsamic vinegar · black pepper · Parmesan · Arugula · Capers · Balsamic and date syrup (silan) reduction · Toasted pine nuts · Radish · Chili pepper · Mustard in the vinaigrette · Soy sauce in the dipping sauce · Pickles on the side · Of the sauce on the side (tbsp aioli)
