Beef Carpaccio with Chilli Dressing

Thinly sliced chilled rib-eye steak served with a spicy balsamic vinaigrette, fresh coriander, broad beans, and a squeeze of lime.

Gluten-Free Beef Appetiser Spicy Low Carb Carpaccio

Estimated Nutrition

Calories

725.5

kcal / serving

725.5 kcal total

Carbs

8.8g

per serving

8.8 g total

Fat

62.4g

per serving

62.4 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Fruits

0.5

piece

Lime

juice only

LegumesPulses

Broad Bean

fresh, podded and blanched

Meat

150

Ribeye Steaks

good-quality

NutsSeeds

0.5

tsp

Chili Flakes

dried

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Coriander

fresh, chopped

OilsFats

tbsp

Olive Oil

Method

Garnish with coriander, broad beans, and lime juice.

Flatten the steak between silicone paper using a mallet or rolling pin.

Place the beef on a tray in the freezer for 20 to 30 minutes to firm.

Whisk oil, vinegar, chilli flakes, salt, and pepper in a bowl.

Slice the firmed beef thinly with a sharp knife.

Arrange beef slices on a plate and drizzle with the dressing.