Dried Beef Carpaccio with Vegetable Salad, Ginger, and Cilantro
Appetizers • Spanish
Description
Dried Beef Carpaccio with Vegetable Salad, Ginger, and Cilantro
Ingredients
- Salt to taste
- Lamb Neck Fillet 5 oz
- White Pepper (whole) to taste
- Carrot 1 piece
- Scallions 4 stalks
- Courgette ½ piece
- Snap Peas 0 oz
- Spanish onions ½ head
- Mild Chili Spice ½ piece
- Ground ancho chili pepper ½ piece
- Grated Ginger Root ½ tablespoon
- Olive Oil 1½ tablespoons
- Soy Sauce 1½ tablespoons
- Cilantro 4 stalks
Step-by-Step Guide
Step 1
Rub the meat with salt and pepper. Heat a skillet until it starts to smoke and sear the meat for 15 minutes on each side until golden brown.
Step 2
Remove from heat and immerse the meat in ice water for 30 seconds. Wrap in plastic wrap and place in the freezer for 1 hour until frozen.
Step 3
Place very thinly sliced vegetables and ginger in ice water for 30 minutes. Drain the water and dry the vegetables.
Step 4
Before serving, slice the meat with a sharp knife into very thin pieces and arrange on plates. Place the vegetables in the center on top of the meat.
Step 5
Drizzle with olive oil, pour over soy sauce, and sprinkle with chopped cilantro.
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