Beef Carpaccio Recipe With Orange and Lemon Vinaigrette marinade

1. Trim off the very top and bottom of the oranges with a sharp knife. Set the fruit on end and cut the skin from its flesh, beginning at the top and following the curves.
2. Cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on each side. The wedges should come out easily, leaving the membrane intact.
3. Transfer to a dry plate, discard excesses juice, cover, and refrigerate for 30 minutes.
4. In a medium bowl, combine the lemon and orange juices, olive oil, salt, and pepper and whisk together.

ASSEMBLING

1. Place the arugula on a serving plate. Dip each slice of meat in the vinaigrette and then wrap it around an orange segment, leaving some of the meat flat on the plate.
2. Repeat this step until you fill the large serving plate.
3. Drizzle the rest of the vinaigrette over the meat and orange segments.
4. Top with shaved or crumbled Parmigiano-Reggiano, freshly ground black pepper, and sea salt flakes to taste.