Paleo-Italian Carpaccio


 

Prep time
Total time
 
You can add ¼ cup shaved Parmesan cheese to this finished recipe. Not strictly Paleo but extremely tasty! For this recipe I used frozen meat, as I get my meat directly form the farmer, I am not worried about bacteria. I would not eat commercial, factory farmed meat raw, it is better to invest in a small piece of really high quality beef, you will not need much for this dish.

Serves: 2
Ingredients
  • 1 free-range grass-fed (straight form your farmer) frozen steak (Filet Mignon, Top Sirloin or the meat of your choice)
  • 1 bunch fresh Arrugula
  • Extra virgin olive oil, unrefined sea salt, and freshly ground black pepper to taste.
Instructions
  1. Let the frozen steak thaw for about 10 minutes.
  2. Choose a serving plate and slice steak directly onto it.
  3. To slice the steak you can use a meat slicer (best) or a good chef knife. The slices should be paper-thin, or as thin as you can get them by hand.
  4. Cover the plate with meat slices.
  5. Wash and chop Arrugula.
  6. Set in on top of meat.
  7. Drizzle abundant olive oil over the meat and greens.
  8. Finish with salt and pepper to taste.

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