This take on of the Classic Italian Carpaccio is super easy but extremely tasty. Lovely dish to serve on hot summer days when you have a craving four some nice grilled meat but don't want to be seated above a sizzling hot plate! Here served with a fresh home made pesto and sun-dried tomatoes, some arugula and Parmesan cheese. Hope you will try it out and please let us know how it was
Ingredients (2 Persons)
500 gr Steaks
80 gr Arugula
10 Sun-dried Tomatoes
50 gr Parmesan Flakes
4 tbsp Fresh Pesto or Truffle Oil
3 tbsp roasted Pine Seeds
Equipment
1 Cutting Board
1 Knife
1 Grill Pan or BBQ
Preparation
1. First wash the arugula salad and put back into the fridge.
TIP: If you wash the arugula and put away cold it will get a nice fresh crunchy structure.
2. Grill your steaks.
TIP: For this dish cook them rare or maximum medium rare.
3. Let the steaks rest for about 5 min in some half-closed aluminium foil.
4. Slice the steaks about half a centimetre thick and put them on a pre-heated plate.
5. Season with some fresh ground pepper, salt or sea-salt.
6. Sprinkle with some olive oil and drop some stripes of your homemade pesto.
TIP: As an alternative for pesto use some white truffle oil, same dish, totally different taste.
7. Garnish on top with the rucola, the sundried tomatoes, parmesan flakes and roasted pine seeds.
8. Serve with bread or French fries.
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