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.
- 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
- ½ cup baby arugula, rough chop or chiffonade more elegant presentation
- Fleur de sel, for finishing
- 1 teaspoon truffle oil
- Parmigiano Reggiano
- 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