Carpaccio-style Beef with Patatas Bravas - Canadian Beef | Canada Beef

Carpaccio-style Beef with Patatas Bravas

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Carpaccio-style Beef with Patatas Bravas

Chef Federico Lopez of Mexico prepared a tapas version of this recipe on his visit to the Canadian Beef Centre of Excellence for our Tapas Periscope Party. Patatas bravas are a traditionally served as tapas in Spain – chunks of crispy fried potato served with a ‘fierce’ (bravas) tomato-based sauce and garlicy aioli. We took the cue from Chef Federico, serving our light supper version with slivers of seared beef steak, cooked to just rare to medium-rare. Instead of a cooked tomato sauce, we garnished with smoky wilted grape tomatoes. This would be good with a guacamole as well.

  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1 hour 5 minutes
  • Serving: 4

Ingredients

GRILL-ROASTED PATATAS:
3 russet potatoes, thinly sliced


1 small onion, thinly sliced


2 tbsp olive oil


1 tbsp butter


Salt & pepper


4 thyme sprigs


‘CARPACCIO’-STYLE BEEF
1 lb 500 g Top Sirloin Cap or Strip Loin Grilling Steaks


Salt & pepper


¼ cup EACH herbs: cilantro, basil, parsley


3 cloves garlic, minced


1/2 tsp anchovy paste


Squeeze of lemon + lemon zest


Olive oil


BRAVAS-STYLE TOMATOES:
1 tbsp olive oil


1/2 tsp kosher salt


1/4 tsp smoked paprika


1/8 tsp chili powder


12 Whole grape tomatoes


3 cloves garlic, minced


Splash cider vinegar

Directions

Spray a single sheet of heavy foil with cooking spray. Add potatoes, onion, olive oil and butter. Season with salt and pepper to taste and toss with your hands to mix. Top with thyme sprigs and cover with a second sheet of sprayed foil. Crimp edges of foil to make a packet. Cook over medium-high heat on the barbecue, lid down, turning often until potatoes are soft and beginning to crisp up – about 30 minutes.

Meanwhile, mince herbs and garlic on a cutting board. Add anchovy paste, zest of half a lemon, a squeeze of lemon juice and splash of olive oil. Mix together on the cutting board; set aside. Brush steak with a bit of olive oil and season with salt and pepper. Grill over medium high heat to rare/medium-rare at the most. Place on the herb mixture on the cutting board, flipping the steak several times to coat with the herb mixture. Cover loosely with foil and let rest.

To make bravas-style tomatoes: combine olive oil and seasonings in a medium bowl; add tomatoes and toss to coat. Cook in non-stick pan over medium-high heat, stirring often for about 5 minutes. Add garlic and cook until tomatoes are wilted, about 5 minutes. Finish with splash of vinegar.

To serve, spoon potatoes on the plate, carve steak into very thin slices across the grain and top potatoes. Top with tomatoes.


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