Beef Carpaccio Recipe With Orange and Lemon Vinaigrette marinade
User Reviews
5
Beef Carpaccio Recipe With Orange and Lemon Vinaigrette marinade
Description
Beef Carpaccio With Orange and Lemon Vinaigrette combines the tenderness of raw, paper-thin sliced beef with bright citrus notes from an orange and lemon juice dressing. The preparation includes carefully segmenting oranges to remove membranes, allowing the juicy wedges to complement the meat. The vinaigrette balances acidity from the citrus with richness from olive oil, seasoned simply with salt and pepper.
The thin slices of beef absorb the vinaigrette, while the peppery arugula adds a bitter green dimension. Shaved Parmigiano-Reggiano cheese adds a savory, nutty element and slight saltiness that rounds out the flavor profiles. The carpaccio is assembled by wrapping beef slices around orange segments and arranging them on a plate for an elegant presentation.
This dish works well as a light appetizer or starter, providing refreshing flavors with a luxurious texture. The use of fresh ingredients and no cooking preserves the bright and natural tastes.
Ingredients
- 2 orange large
- 1/4 /4 cup lemon juice freshly squeezed
- 1/4 /4 cup orange juice freshly squeezed
- 1/4 /4 cup extra-virgin olive oil
- salt to taste, sea salt
- black pepper to taste
- 1/2 /2 cup arugula fresh
- 2 New York Strip steak sliced very thinly (tell your butcher it's for carpaccio, high quality
- Parmigiano-Reggiano cheese to taste, shaved
Instructions
- 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.
- 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.
- Transfer to a dry plate, discard excesses juice, cover, and refrigerate for 30 minutes.
- In a medium bowl, combine the lemon and orange juices, olive oil, salt, and pepper and whisk together.
ASSEMBLING
- 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.
- Repeat this step until you fill the large serving plate.
- Drizzle the rest of the vinaigrette over the meat and orange segments.
- Top with shaved or crumbled Parmigiano-Reggiano, freshly ground black pepper, and sea salt flakes to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 30mg | 1% |
| Potassium | 238mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 24.4mg | 27% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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