Carpaccio de entrecot ahumado

Ingredientes

• 300 g smoked ribeye (in one piece)
• 50 g arugula
• 40 g Parmesan
• 2 tbsp capers
• 4 tbsp good olive oil
• 2 tbsp lemon juice
• 1 tsp red wine vinegar
• Salt and freshly ground black pepper to taste
• Zest of 1/2 lemon (optional)

Preparación

1. 1

   Place the smoked ribeye in the freezer for at least 30 minutes. This firms the meat enough to slice it paper-thin.Slice the ribeye with a sharp carving knife or slicer into the thinnest possible slices. Arrange the slices directly on the plates.Make the dressing: mix olive oil, lemon juice, a splash of red wine vinegar, pepper and salt well together in a small bowl.Drizzle the dressing over the meat. Scatter the arugula loosely over the carpaccio.Shave or break the Parmesan into large pieces and distribute them over the plates.Add some capers, grind plenty of black pepper over it and grate lemon zest over the whole dish to taste.Serve immediately—carpaccio tastes best cold and freshly assembled.