Recipes Featuring U.S. Beef
Poor Man’s Beef “Carpaccio,” Basil, Balsamic, Goat Cheese, Red Chiles, Garlic, Olive Oil
By Chef Dino Jagtiani
Serves 4
While not filet mignon, top round is a great alternative to use for carpaccio, being so lean, easy to slice and having a clean beef flavor. This makes it a great canvas for creative dressings and garnishes. Some other garnishes you could use are mustards, truffle oil, Parmigiano, arugula, capers, anchovies, olives and blue cheese. Use your imagination
| INGREDIENTS | Quantity |
| Top Round Steak | 8 ounce, thinly sliced against the grain |
| Sea Salt or any Coarse Salt | To taste |
| freshly ground pepper | To taste |
| fresh basil chiffonade | 6 leaves, cut |
| balsamic vinegar | 2 tablespoons |
| black and white sesame seeds | ½ teaspoon (optional) |
| goat cheese | 2 tablespoons (small crumbles) |
| red chile | ½, thinly sliced (optional) |
| garlic | 1 clove, thinly sliced |
| extra virgin olive oil | 4 tablespoon |
Instructions
Place thinly sliced top round steaks in between 2 sheets of plastic wrap or parchment paper, and gently pound as thin as possible. Arrange 4–5 slices of beef on a plate, and top with salt, pepper, basil, balsamic, sesame seeds, goat cheese and red chiles. Place thinly sliced garlic and olive oil in a small pot, and heat until the oil is simmering, and garlic has started to get toasted. Using a spoon, drizzle the hot oil and toasted garlic all over the carpaccio. Enjoy with some crostini, crackers or French bread.
