Flat Iron Carpaccio Roll
Submitted by Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
For the Carpaccio Roll (yields 4 portions):
6 ozs. Flat iron steak (pounded thin, coated in fresh ground black pepper)
1 qt. baby arugula
to taste salt
Procedure:
• Pound beef thin.
• Line with arugula.
• Roll tight and chill.
• Slice for service.
For the Tomato Vinaigrette (yields 4 portions):
3 ozs. olive oil
5 ea. garlic cloves
¼ tsp. red pepper flakes
½ ea. jalapeño
4 ea. anchovy filets (white)
½ cup heirloom tomato concassé
12 ea. peeled cherry tomatoes
12 ea. cherry tomato raisins
1 tbsp. parsley (chopped)
1 tbsp. basil (finely minced)
1 tsp. capers (chopped)
1 tbsp. lemon juice
1 tsp. salt
Procedure:
• Warm oil.
• Steep garlic, chili and anchovies.
• Pour warm oil over tomatoes.
• Add remainder of ingredients, mix and marinate until service.
For the Garnishes (yields 4 portions):
1 ea. Imported buffalo mozzarella
as needed cherry balsamic vinegar
as needed Parmesan cheese (micro-planed, dried in oven)
Tell Us What You Think!
You must be logged in to post a comment.