Poor Man’s Beef “Carpaccio,” Basil, Balsamic, Goat Cheese, Red Chiles, Garlic, Olive Oil

Posted on by Corey Mills
Poor Man’s Beef “Carpaccio,” Basil, Balsamic, Goat Cheese, Red Chiles, Garlic, Olive Oil

Recipes Featuring U.S. Beef

Poor Man’s Beef “Carpaccio,” Basil, Balsamic, Goat Cheese, Red Chiles, Garlic, Olive Oil
Tender sliced sous-vide beef steak from in a cast iron pan on slate board. Top view

Poor Man’s Beef “Carpaccio,” Basil, Balsamic, Goat Cheese, Red Chiles, Garlic, Olive Oil

By Chef Dino Jagtiani

Serves 4

While not filet mignon, top round is a great alternative to use for carpaccio, being so lean, easy to slice and having a clean beef flavor. This makes it a great canvas for creative dressings and garnishes. Some other garnishes you could use are mustards, truffle oil, Parmigiano, arugula, capers, anchovies, olives and blue cheese. Use your imagination

INGREDIENTSQuantity
Top Round Steak8 ounce, thinly sliced against the grain
Sea Salt or any Coarse SaltTo taste
freshly ground pepperTo taste
fresh basil chiffonade6 leaves, cut
balsamic vinegar2 tablespoons
black and white sesame seeds½ teaspoon (optional)
goat cheese2 tablespoons (small crumbles)
red chile½, thinly sliced (optional)
garlic1 clove, thinly sliced
extra virgin olive oil4 tablespoon

Instructions

Place thinly sliced top round steaks in between 2 sheets of plastic wrap or parchment paper, and gently pound as thin as possible. Arrange 4–5 slices of beef on a plate, and top with salt, pepper, basil, balsamic, sesame seeds, goat cheese and red chiles. Place thinly sliced garlic and olive oil in a small pot, and heat until the oil is simmering, and garlic has started to get toasted. Using a spoon, drizzle the hot oil and toasted garlic all over the carpaccio. Enjoy with some crostini, crackers or French bread.