Carpaccio Manzo Recipe

Chill and slice beef

Place the trimmed beef in the freezer for 20–30 minutes until very firm but not frozen solid (this makes thin slicing easier). Using a very sharp knife, slice the beef as thinly as possible (aim for nearly translucent). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to even them out.

Arrange the slices on a large chilled plate or platter in a single layer or slightly overlapping, covering the serving surface. Keep chilled while you prepare the remaining components.

Season the arranged beef lightly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, evenly sprinkled. Drizzle 2 tbs extra-virgin olive oil over the slices and squeeze the juice of one lemon evenly across the carpaccio. Return to the refrigerator briefly if plating will be delayed more than 5 minutes.

Toss the arugula in a bowl to loosen leaves. Add the very thinly sliced shallot, drained capers, and roasted red pepper strips. If using parsley, add it now.

Mound or distribute the dressed arugula mixture either down the center of the plated beef slices or arrange small piles around/over the carpaccio according to desired presentation.

Scatter shaved Parmigiano-Reggiano over the beef and salad, then add a few extra capers and roasted pepper strips for color and texture contrast.

Make the dressing: in a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tb lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp honey (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust seasoning (more lemon for brightness, more oil for richness, or a pinch of salt). Drizzle the dressing lightly over the arugula and beef—use just enough to coat leaves and add shine to the meat without saturating it (about 1–2 tbs across the whole dish).

For final flourish, add a few additional shavings of parmesan, a small grind of black pepper, and a final light drizzle of olive oil if desired. Serve immediately with crusty bread or crostini on the side and with lemon wedges available.

Note on safety: use the freshest high-quality beef from a trusted source, keep it chilled until service, and consume immediately. If serving to guests at higher risk (pregnant, immunocompromised), advise accordingly.