This seared Carpaccio is a classic Italian dish and a great starter after a cocktail or before a meal. Fair warning, this dish might be love at first bite and go from a shareable starter to becoming your personal entrée. Share at your own discretion.
RECIPES COOKED IN THIS BACKYARD SESSION
Backyard Sessions is a series we produced with Forno Bravo. We thought it would be fun to cook your classic dinner party in a wood fired oven and in succession. Once the oven was up to temperature we made sure to use that fire efficiently and move from one dish to the next. Starting with cocktails, then an appetizer, followed by a salad and the main course. To cap it off we did a low a slow dish that utilized the residual heat as the oven cooled off after cooking was complete.
- Cocktail: Wood Fired Strawberry Jalapeño Margarita
- Appetizer: Cast Iron Seared Wagyu Beef Carpaccio
- Salad: Hot Roasted Orange Cauliflower & Radicchio Salad
- Main Course: Ticket Spike, Al pastor style, Chicken tacos
- Low and Slow: Wood Fired Slow Roasted Tomatoes
Cast Iron Seared Wagyu Beef Carpaccio
- Total Time: 20 minutes
- Yield: serves 2-4 1x
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This seared Carpaccio is a classic Italian dish and a great starter after a cocktail or before a meal. Fair warning, this dish might be love at first bite and go from a shareable starter to becoming your personal entrée. Share at your own discretion.
Ingredients
- 8–10 oz Wagyu beef steak, room temp
- Olive oil, as needed
- salt and freshly ground black pepper
- ⅓ cup carrot, brunoise cut/finely diced
- ⅓ cup celery, outside peeled, brunoise cut/finely diced
- ⅓ cup red onion, minced
- Lemon
- ½ cup baby arugula, rough chop or chiffonade more elegant presentation
- Fleur de sel, for finishing
- 1 teaspoon truffle oil
- Parmigiano Reggiano
Instructions
- Preheat wood fired oven to around 700 Degrees. Preheat a cast iron grill plate or cast iron pan.
- Coat the steak in olive oil and generously season both sides with salt and pepper. Sear the steak for around a minute on each side. Remove from heat, cover and let rest.
- Prep the mirepoix by combining the carrot, celery, red onion in a bowl. Coat with 1-2 Tbsp olive oil, season with salt and pepper, mix everything together and set aside.
- With a very sharp knife cut the rested steak across the grain into thin slices. Arrange slices on a serving plate, sprinkle on the mirepoix, the arugula and a squeeze of lemon juice. Season with Fleur de Sel and a touch of truffle oil. Finish by shaving Parmigiano Reggiano on top.
- Category: appetizer
- Method: sear, wood-fired
Keywords: Beef Carpaccio, wood-fired
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