Rare slivers of beef are served with roasted potato coins (sweet potato or not), chimichurri sauce and mixed greens topped with pickled shallots to finish the dish. Although the recipe is easy, there are several components to the dish, so think about making the pickled shallots, sauce and dressing for the greens ahead. Don't stress if you end up with leftover sauce or shallots as these are terrific condiments you can use for later meals. Try the pickled shallots to dress sandwiches, burgers or salads. Extra chimichurri sauce, is great with scrambled eggs, quiche, cheese or burgers or as a spread for toasted pita.
Prep: 15 mins
Cook: 30 mins
Yields: 4 servings
½ cup unseasoned rice vinegar
¼ cup granulated sugar
1 tsp coarse sea salt
6 shallots, about 8 oz (peeled and thinly sliced)
1 cup EACH Italian parsley and cilantro leaves
¼ cup extra virgin olive oil
2 tbsp EACH unseasoned rice vinegar and capers
2 cloves garlic
½ tsp EACH salt and freshly ground pepper
ROASTED POTATO COINS
3-4 medium sweet potatoes, about 2 ½ lb (1.3 kg)
2 tbsp olive oil
3 cloves garlic, minced
½ tsp EACH salt and pepper
CARPACCIO STYLE BEEF
1 lb (500 g) 1-inch thick Beef Strip Loin or Top Sirloin Steak
1 tsp olive oil
1 tsp cumin seeds, crushed
½ tsp EACH coarse salt and freshly ground pepper
2 tbsp extra-virgin olive oil
1/2 tsp minced lemon rind
1 tbsp lemon juice
4 cups mixed greens
PICKLED SHALLOTS: In medium saucepan, combine vinegar, sugar and salt; bring to boil over medium-high heat, stirring to dissolve. Add shallots and bring back to boil. Transfer shallots and liquid to bowl and let cool. (Make-ahead: Cover and refrigerate for up to 1 week.)
CHIMICHURRI SAUCE: Place parsley and cilantro in food processor. Add olive oil, rice vinegar, capers, garlic, salt and pepper. Pulse mixture until smooth. (Make-ahead: Cover and refrigerate for up to 1 week)
ROAST POTATO COINS: In large bowl, toss sweet potato coins with olive oil, garlic, salt and pepper. Spread out in single layer on parchment lined rimmed baking sheet. Roast in 425°F oven until golden brown and tender, stirring occasionally, about 30 minutes. Set aside.
CARPACCIO-STYLE BEEF: In small bowl, stir together olive oil, cumin seed, salt and pepper. Brush all over steak. Grill over medium-high heat, turning twice or more, until rare, about 8 minutes. Cover loosely with foil and let rest.
MIXED GREENS: In small bowl, toss together olive oil, lemon rind and juice. Toss with mixed greens.
To serve, spread some of the sweet potato coins on plate and top with some of the mixed greens, slices of beef, pickled shallots. Top beef slices with some of the chimichurri sauce.I
The chef added a cauliflower puree to garnish the plate. To make, poach cauliflower florets in some milk with a pinch of nutmeg and blend until smooth with the poaching liquid.
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