Steak Carpaccio Salad Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 29, 2018
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Carpaccio, in its ideal form. . J. Kenji López-Alt

Why This Recipe Works

  • The hint of browned or smoky flavor from a chilled seared steak adds depth to the other flavors in traditional steak carpaccio.
  • Serving the carpaccio as a dressed salad delivers optimal flavor in each bite and makes the dish easier to eat.

By treating steak carpaccio more like an actual salad, instead of arranging each component separately on the plate, you'll ensure that everything is dressed and seasoned properly before it even gets to the table. Chopped capers worked into a vinaigrette lend their flavor to each bite. Lemon juice is suspended in an emulsion that coats greens evenly (and, for the sake of tradition, you can even leave a few lemon wedges on the plate for anyone who likes their carpaccio extra lemony). A small dollop of whole grain mustard enhances the brightness of the capers and helps with the emulsion. Beef, arugula, cheese, and onions can all be picked up in one forkful. It just makes more sense to me.

Recipe Details

Steak Carpaccio Salad Recipe

Active 10 mins
Total 10 mins
Serves 2 servings

Ingredients

  • 2 tablespoons (25g) capers, drained, rinsed, and chopped

  • 2 teaspoons (10ml) whole grain mustard

  • 1 tablespoon (15ml) juice from half a lemon, the other half cut into wedges

  • 3 tablespoons (45ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 3 ounces arugula leaves (about 3 cups loosely packed; 85g)

  • 1 1/2 ounces (45g) red onion, very thinly sliced

  • 4 to 6 ounces (115 to 170g) leftover cooked steak, sliced as thinly as possible

  • 1 ounce (30g) Parmigiano-Reggiano, shaved with a vegetable peeler

Directions

  1. Whisk together capers, mustard, lemon juice, and olive oil in a medium bowl. Season to taste with salt and pepper. Add arugula and red onion and toss to coat. Transfer to a serving dish, arrange steak and Parmesan shavings on top, and drizzle with any dressing remaining in the bowl. Sprinkle steak with a little salt and pepper. Serve with lemon wedges.

This Recipe Appears In

Nutrition Facts (per serving)
428 Calories
36g Fat
8g Carbs
21g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 428
% Daily Value*
Total Fat 36g 46%
Saturated Fat 9g 46%
Cholesterol 67mg 22%
Sodium 854mg 37%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 21g
Vitamin C 14mg 70%
Calcium 213mg 16%
Iron 2mg 12%
Potassium 427mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)