Fiorentina Steak Carpaccio with Arugula
Fiorentina Steak Carpaccio with Arugula
Classic DishFiorentina Steak
Prep: 20 min • Cook: 0 min. This elegant Fiorentina Steak Carpaccio offers a taste of Italy with thinly sliced, rare steak laid over a bed of peppery arugula, drizzled with a zesty lemon and olive oil dressing, and finished with delicate shavings of Parmesan cheese.
- Preparation time
- 20 min
- Cooking time
- Under a minute
- Total time
- 20 min
- Servings
- 4
Instructions
Preparing the Steak
- 1Ensure the fiorentina steak is very rare. It should be almost raw in the center. If it's cooked more than that, it won't be suitable for carpaccio.
- 2Place the steak in the freezer for about 15-20 minutes. This will firm it up, making it easier to slice very thinly.
- 3Once chilled, use a very sharp knife or a mandoline slicer to cut the steak into extremely thin slices, against the grain.
Assembling the Carpaccio
- 1Arrange the fresh arugula on a serving platter or individual plates.
- 2Evenly distribute the thinly sliced fiorentina steak over the arugula.
- 3In a small bowl, whisk together the lemon juice and extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
- 4Drizzle the lemon-olive oil dressing over the steak and arugula.
- 5Using a vegetable peeler or a sharp knife, shave thin curls of Parmesan cheese over the top of the carpaccio.
- 6Serve immediately.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 25 g
- Fat
- 25 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 25 g |
| Carbs | 5 g |
Tips
- For the best texture, chill the steak in the freezer for precisely 15-20 minutes before slicing; do not freeze solid.
- Serve this dish immediately after preparation to ensure the steak remains at its desired rare temperature and texture.
- Grate a little fresh lemon zest over the carpaccio for an added burst of fragrance and flavor before serving.
