Why It 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.
- 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
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.