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A delicious ‘no cook’ supper for 2, or an entrée for 4 – whichever way it is a really tasty beef dish!

Serves: 2
Preparation Time: 30 minutes
Cook Time: No Cooking Time

INGREDIENTS:

For the carpaccio
11 oz good-quality rib-eye or fillet steak
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried chili flakes
Salt and freshly ground black pepper

To garnish
2 tbsp chopped fresh coriander
2 oz fresh broad beans, podded, blanched
1 lime, juice only
2 handfuls rocket leaves/arugula/mixed leaves
Parmesan shavings - optional

METHOD:

For the carpaccio, begin by placing the steak between two sheets of silicone paper and flattening it out with a meat mallet or rolling pin. This helps to tenderize the beef. Place the beef onto a baking tray and place in the freezer to firm up but not freeze completely, about 30 minutes. This makes it so much easier to slice!

In a bowl, whisk together the oil, vinegar and chili flakes and season with salt and freshly ground black pepper.

To serve, remove the steak from the freezer and slice thinly with a very sharp knife. Arrange the slices on a plate, drizzle over the chili dressing. Place on a bed of rocket/arugula and garnish with broad beans, coriander and lime.

If you are using parmesan, sprinkle the shavings over the top – delicious!

Make sure the steak is fully defrosted before serving!