Beef Carpaccio
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Beef Carpaccio
Recipe By Michael Weldon
Ingredients
¼ cup Squeaky Gate extra virgin olive oil
5 anchovy fillets
½ cup panko breadcrumbs
400 g Coles eye fillet steak
1 large Coles red chilli, diced
1 large Coles green chilli, diced
¼ cup Squeaky Gate extra virgin olive oil
2 tbs white balsamic vinegar
Garnish
chives, sliced in 0.5 cm pieces
Method
In a small frypan combine the olive oil and anchovy, place over a medium heat and gently bring up to temp. Cook until anchovy melts into the olive oil. Add the breadcrumbs and toast until crispy. Pour the breadcrumbs onto a plate or tray and allow to cool to room temp.
In a bowl combine the dressing ingredients and whish until combined.
Slice the fillet steak into thin rounds of ½ centimetre or less thickness. One piece at a time, place a slice between 2 sheets of baking paper. Using a heavy frypan or meat mallet pound steak as flat as possible. Once pounded flat place the beef onto a large serving platter. Repeat until all the steak is pounded thinly. Cover with cling wrap and place into the fridge to chill for 10 - 15 minutes.
To serve top the carpaccio with the dressing making sure to have a good spread of dices chilli over all the steak slices. Sprinkle over the breadcrumbs and finish with the sliced chives.
