I really love beef carpaccio for its simplicity. And, while it might seem like something you only find in restaurants, it’s a dish that is easily prepared at home. Why, there’s not even any cooking required! The key is to use the best quality meat you can find from a reputable market or butcher.
This recipe makes a great appetizer for four people.
1 lb. boneless top round beef, sliced thinly as possible
Extra-virgin olive oil
1 lemon, halved
Trim the meat of as much fat, sinew, and any discoloration as you can. A good trick is to chill the meat in the freezer for 15-20 minutes to make it easier to slice.
Slice the meat (you could have your butcher do this) into 1/4-inch-thick slices and then into 3-ounce (more or less) pieces.
Place the sliced beef on a layer of parchment paper drizzled with olive oil (do this in batches) and place another piece of parchment on top.
Using a meat mallet or the bottom of a heavy pan or skillet, pound the beef pieces outward from the center, until the thickness is about 1/16 inch.
Refrigerate the pounded beef until ready to serve.
Place the beef carpaccio on a serving platter, with pieces slightly overlapping.
Dress the carpaccio with a drizzle of olive oil, a sprinkle of salt to taste, and a squeeze of lemon.
Optional: Top the carpaccio with fresh arugula and shaved Parmesan.