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Fiorentina Steak Carpaccio with Arugula

Fiorentina Steak

  1. Raw & Cured Fish Dishes

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
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 1lb fiorentina steak(About 1-inch thick, very rare, high quality)
  • 5oz arugula(Fresh)
  • 2oz parmesan cheese(Wedge for shaving)
  • 1 pc lemon(Juiced (about 2 tablespoons))
  • 3 tbsp extra virgin olive oil
  • cup salt(To taste)
  • cup black pepper(Freshly ground, to taste)

Instructions

Preparing the Steak

  1. Ensure 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.
  2. Place the steak in the freezer for about 15-20 minutes. This will firm it up, making it easier to slice very thinly.
  3. Once chilled, use a very sharp knife or a mandoline slicer to cut the steak into extremely thin slices, against the grain.

Assembling the Carpaccio

  1. Arrange the fresh arugula on a serving platter or individual plates.
  2. Evenly distribute the thinly sliced fiorentina steak over the arugula.
  3. In a small bowl, whisk together the lemon juice and extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
  4. Drizzle the lemon-olive oil dressing over the steak and arugula.
  5. Using a vegetable peeler or a sharp knife, shave thin curls of Parmesan cheese over the top of the carpaccio.
  6. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
4.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350 kcal250 kcal1,400 kcal
Protein25 g17.9 g100 g
Fat25 g17.9 g100 g
Carbs5 g3.6 g20 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.

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