Ribeye Carpaccio Recipe
Premium ribeye pounded thin dressed with shaved parmesan, pickled shallots, arugula, fresh cracked pepper & lemon vinaigrette
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Ingredients
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Main Ingredients
Pickled Shallots
Lemon Vinaigrette
Method
Preparation of Pickled Shallots
- 1
Pickling the Shallots
Thinly slice the shallots and combine them in a small saucepan with white wine vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool. Once cooled, transfer to a jar and refrigerate for at least 30 minutes.
Preparing the Ribeye
- 2
Pound the Ribeye
Place the ribeye steak between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the steak until it is about 1/8 inch thick. Remove from plastic wrap and season both sides with salt and pepper.
Making the Lemon Vinaigrette
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until emulsified. Adjust seasoning according to taste.
Assembly
- 4
Assemble the Carpaccio
On a large serving platter, arrange the pounded ribeye slices in a single layer. Scatter the pickled shallots over the top, followed by the shaved Parmesan cheese and fresh arugula. Drizzle with the lemon vinaigrette and finish with fresh cracked black pepper.
